tag:blogger.com,1999:blog-67255355378275096142024-03-13T01:18:55.419-06:00Thank God It's Pie-dayAdventures in Pie MakingApril Fossenhttp://www.blogger.com/profile/16028011102632277657noreply@blogger.comBlogger277125tag:blogger.com,1999:blog-6725535537827509614.post-48787592198936669912016-03-04T11:36:00.000-07:002016-03-04T11:36:55.602-07:00Three months of Catch-UpFirst up: reporting in on Thanksgiving pies.<br />
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The <a href="http://m.cookingchanneltv.com/recipes/four-and-twenty-blackbirds-salted-caramel-apple-pie.html">Caramel Apple pie via Four and Twenty Blackbirds</a> was a huge fail. It was unbelievably watery. And it wasn't just because I'm bad at caramel. I tried it a second time using storebought caramel. Still watery and didn't taste at all of caramel. My conclusion: if you want Caramel Apple Pie, make regular Apple Pie and pour some caramel sauce over it.<br />
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This <a href="http://smittenkitchen.com/blog/2015/11/pecan-pie/">Pecan Pie from smitten kitchen</a> however? I'm never using another recipe. It's perfect. A little smoky, not too sweet, not gooey. I'll say it again. PERFECT.<br />
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December was busy but I did manage to make a <a href="http://www.thankgoditspieday.com/2009/12/chocolate-malt-stump-de-noel.html">Stump de Noël</a> for our family Christmas party per my mother (The Pie Queen)'s request. Upped my decorating game by making these <a href="http://www.ohnuts.com/blog/chocolate-pinecones/#_a5y_p=2871335">pine cones</a> (or are they hedgehogs?), some with fudge centers, some with marzipan.<br />
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I thought I'd try rolling the cake while it was warm and using kitchen towels (a trick I probably saw on <a href="http://www.pbs.org/food/shows/great-british-baking-show/">The Great British Baking Show</a>--if you're not watching it, mend your ways!). Obviously, it still cracked like crazy, and, what's more, it stuck to the towels.<br />
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Ah well, it all comes out okay in the end.<br />
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January brings my best girl's birthday. She requested a vanilla and chocolate cake with chocolate cream cheese icing. I complied and it was delicious. Those balls you see around the bottom of the cake? Those were meant to be candied hazelnuts with tall strings of shattery caramel that could sit on top of the cake and look dramatic and beautiful. As I think I've mentioned, I'm bad at candy. SO BAD. So they ended up being toasted hazelnuts with a soft sugary coating, dusted with cocoa and powdered sugar. They actually tasted good, but looked far less dramatic than I wanted.<br />
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When I was looking for a new Pecan Pie recipe around Thanksgiving, a friend recommended I try <a href="http://www.attagirlsays.com/2015/05/01/kentucky-derby-pie-recipe/">Kentucky Derby Pie</a>. I finally got around to doing so in January. And I'm so glad I did. Wow. One of the few desserts that has disappeared pretty quickly from my house. My kids call it "cookie pie" because it tastes like chocolate chip cookies with pecans. I used half the amount of bourbon called for, and replaced with vanilla extract. I know, ME? *I* added less bourbon? Yes. And yet, it was the perfect balance of buttery and smoky and sweet and nutty and chocolatey.<br />
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February, at last. I was asked by the director of a play I'm doing later this year to make some pies for a read-through. He wanted pies with red fillings (if your stomach isn't weak, look up the plot of <a href="https://en.wikipedia.org/wiki/Titus_Andronicus">Titus Andronicus</a>, know that I'll be playing Titus, and you'll understand). I have never really liked baked berry pies, and <a href="http://www.thankgoditspieday.com/2011/07/blackberry-pie.html">when I've made them</a> they've been watery. But I wanted to do something other than cherry, so. I found <a href="http://www.dessertnowdinnerlater.com/raspberry-pie/">this recipe for raspberry pie</a> and was completely surprised (and delighted) at how easy it was. Not only that--not watery in the least. And not too sweet. I made this one with only raspberries but used the same recipe with a frozen triple berry mix for another pie. Both were completely delicious and have changed my mind about baked berry pies.<br />
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TGIP Ratings--lots of KEEPERS here. The fails I should have seen coming. </div>
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Next up: Spring has sprung and I want something lemony. I'm debating between <a href="http://www.texanerin.com/grain-free-italian-lemon-almond-cake-torta-caprese-bianca#_a5y_p=1603214">this</a>, <a href="http://www.completelydelicious.com/2016/03/lemon-coconut-bars.html">this</a>, and <a href="http://prettysimplesweet.com/lemon-tart/">this</a>. Help me decide.</div>
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April Fossenhttp://www.blogger.com/profile/16028011102632277657noreply@blogger.com7tag:blogger.com,1999:blog-6725535537827509614.post-29655967363740434842015-11-20T08:30:00.000-07:002015-11-20T08:30:01.622-07:00Nothing in the House's Sweet Potato Speculoos Pie<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgt5MAYMjNvdrqRr2zE0Aon-fqvXS-GX18DiTHay_weP53GL3o5kiW2q6PHoHS5KdkwuRwoYLBRCyHmXaNFZappSRuTjK5Ioc0c0CrIotRUE5jENu3yISidVK9pCL5i4zgf7Q_h9QZaVGU/s1600/2015-11-05+19.30.36.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgt5MAYMjNvdrqRr2zE0Aon-fqvXS-GX18DiTHay_weP53GL3o5kiW2q6PHoHS5KdkwuRwoYLBRCyHmXaNFZappSRuTjK5Ioc0c0CrIotRUE5jENu3yISidVK9pCL5i4zgf7Q_h9QZaVGU/s320/2015-11-05+19.30.36.jpg" width="240" /></a></div>
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<a href="http://www.nothinginthehouse.com/2012/12/sweet-potato-speculoos-pie.html">This</a> was ridiculously easy. And turned out to be so delicious that I'm making it again for Thanksgiving. There's something about the spices in the cookie butter that are reminiscent of the spices in pumpkin pie. But the slight difference in flavor makes it much more interesting than pumpkin. It's like amped-up pumpkin pie. My crust was a little soggy, and I'm not sure why. When I make it for Thanksgiving, I'll try a different kind of cookie (I used Trader Joe's Triple Ginger Snaps, next time I'll use their Speculoos cookies), and I'll try baking it slightly longer before filling.<br />
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TGIP Rating--Sweet Potato Speculoos Pie--KEEPER. Big time.<br />
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Next up: The pinnacle of pie holidays is upon us next week. I have plans to try two new pies, so that should be interesting. I've been looking for a more traditional (but still not gooey or cloying) Pecan Pie recipe, and smitten kitchen posted <a href="http://smittenkitchen.com/blog/2015/11/pecan-pie/">this</a> the other day, so I'm giving it a try. And a friend asked me to try a Salted Caramel Apple Pie she had heard about. Turns out it was from <a href="http://m.cookingchanneltv.com/recipes/four-and-twenty-blackbirds-salted-caramel-apple-pie.html">Four and Twenty Blackbirds</a>, so, I was immediately sold. Plus this Sweet Potato Speculoos, and my personal fave <a href="http://www.thankgoditspieday.com/2008/09/cherry-and-cherry-chocolate.html">Cherry Chocolate</a>. My mr. is disappointed that I'm not making a traditional <a href="http://www.thankgoditspieday.com/2008/12/spiced-pumpkin.html">Pumpkin</a>, and I really should take this opportunity to try out my <a href="http://www.thankgoditspieday.com/2015/03/no-meat-mincemeat-pie.html">No Meat Mincemeat</a> on the Pie King, but goodness knows I can't do everything! What pies are you making?<br />
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<br />April Fossenhttp://www.blogger.com/profile/16028011102632277657noreply@blogger.com1tag:blogger.com,1999:blog-6725535537827509614.post-7809158430690944592015-09-30T09:30:00.000-06:002015-09-30T09:32:04.625-06:006 Months in LimboI have no other explanation.<br />
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So, how about 6 months in one post?! Pics and brief thoughts, here we go:<br />
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I have no idea when I made this or what the recipe was. But it looks pretty, doesn't it?</div>
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<b><span style="font-size: large;">APRIL</span></b></div>
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<a href="http://pinkpiccadillypastries.blogspot.com/2014/02/fairy-bites.html">Fairy Bites</a>. I thought they were perfect for Easter. Along with the <a href="http://www.cinnamonspiceandeverythingnice.com/carrot-cake-sandwich-cookies/?utm_source=feedburner&utm_medium=email&utm_campaign=Feed:+CinnamonSpiceEverythingNice+(Cinnamon+Spice+%26+Everything+Nice)">Carrot Cake Sandwich Cookies</a> (I think they qualify as Whoopie Pies) below. Both were truly delicious.</div>
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Ordered this, but have yet to make anything out of it. I also have intentions to order just about every sprinkle she has in her <a href="https://www.etsy.com/shop/Sweetapolita?ref=em">etsy sprinkle store</a>.</div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhV2Ih7BxAEeHJBVEe-gFpMkCjZTd3kBL_bFiL563uqviega-KoEv_kdQYa1Gmg3amFYdk_TTglafkQL5puhZ4x4p0akcAbb0ndZz8yjfsdBVeDE-8dv5EHdkAx78yPNtElJ-y6cl28IAU/s1600/2015-04-26+19.59.35.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhV2Ih7BxAEeHJBVEe-gFpMkCjZTd3kBL_bFiL563uqviega-KoEv_kdQYa1Gmg3amFYdk_TTglafkQL5puhZ4x4p0akcAbb0ndZz8yjfsdBVeDE-8dv5EHdkAx78yPNtElJ-y6cl28IAU/s320/2015-04-26+19.59.35.jpg" width="240" /></a></div>
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<a href="http://www.loveandoliveoil.com/2012/04/chocolate-strawberry-oasis-pie.html#more-9743">Chocolate Strawberry Oasis Pie</a>. Another super delicious thing.</div>
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<b><span style="font-size: large;">MAY</span></b></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiKornDRv-mDwTFTbS00sRlEv8egvNZkMfwyhdVRM1jBO1I1FokQHEvFkyc1YofM1uS8BqNds112jLasIdtOrX8_1jCb-zuSyZcsTXnBTlYgnxcVvto1fu8cm0E7f9u7B-bMuRA15XAXas/s1600/2015-05-02+17.28.13.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiKornDRv-mDwTFTbS00sRlEv8egvNZkMfwyhdVRM1jBO1I1FokQHEvFkyc1YofM1uS8BqNds112jLasIdtOrX8_1jCb-zuSyZcsTXnBTlYgnxcVvto1fu8cm0E7f9u7B-bMuRA15XAXas/s320/2015-05-02+17.28.13.jpg" width="240" /></a></div>
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mr just wanted a simple chocolate cake for his birthday, so I made <a href="http://smittenkitchen.com/blog/2015/02/the-i-want-chocolate-cake-cake/">smitten kitchen's 'i want chocolate cake' cake</a>. Yes, simple. Yes, delicious.</div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgnHIW3mmLTuZ_Db0k5dgFWIYwYaamgh7GWyZ_LvY4xsxpoW-Gd2cdK1TBFuBKi9zdHaolE4diTn7b62sAR2DBWJSPpwXb25DXAIboZLInD22gHFAiTFBSUbGGKJbsJe0UTe8tcy65Q5hw/s1600/2015-05-07+21.16.32.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgnHIW3mmLTuZ_Db0k5dgFWIYwYaamgh7GWyZ_LvY4xsxpoW-Gd2cdK1TBFuBKi9zdHaolE4diTn7b62sAR2DBWJSPpwXb25DXAIboZLInD22gHFAiTFBSUbGGKJbsJe0UTe8tcy65Q5hw/s320/2015-05-07+21.16.32.jpg" width="240" /></a></div>
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Think what you like, I'm not apologizing for that word up there. Cancer took my friend Mike, who gave me the recipe for this <a href="http://www.thankgoditspieday.com/2013/01/texas-buttermilk-pecan-pie.html">Texas Buttermilk Pecan Pie</a>. I made this as a cheer-me-up in his last days.</div>
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<b><span style="font-size: large;">JUNE </span>(I have no idea what I did)</b></div>
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<b><span style="font-size: large;">JULY</span></b></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEialsfiqtItXBIOKDrGUEAyQLxu51bKQOWQGeETNXCvirfhnWNyr96NZkx9B489_c57YphrIRp6G8QA3IohfCDidHOorDbA5z2qipr9Hg5Zn7VgpUorU88647dXIWoCOlOJ5J5WQPoDGSw/s1600/2015-07-05+16.34.06.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEialsfiqtItXBIOKDrGUEAyQLxu51bKQOWQGeETNXCvirfhnWNyr96NZkx9B489_c57YphrIRp6G8QA3IohfCDidHOorDbA5z2qipr9Hg5Zn7VgpUorU88647dXIWoCOlOJ5J5WQPoDGSw/s320/2015-07-05+16.34.06.jpg" width="240" /></a></div>
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This amazing <a href="http://tastesbetterfromscratch.com/2014/07/tomato-pie.html">Tomato Pie</a>. What an unexpected delight. I halved the amount of mayo and cheese and it was still creamy and unbelievably delicious. Tastes like summer.</div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhQoo9rMbmYIpg7x-r9AOYkGWPLdFfhv_K36sVvOqbIDGKO2wwly5Fgjg7MyowknlRNvSYRr2S_R6NI97ixY9y77fVeDmoJg3EHDCA3ThWSiqDOAjUY4ZWoWU6m-s9TrCBnAzkwueZsxiY/s1600/2015-07-16+21.43.08.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhQoo9rMbmYIpg7x-r9AOYkGWPLdFfhv_K36sVvOqbIDGKO2wwly5Fgjg7MyowknlRNvSYRr2S_R6NI97ixY9y77fVeDmoJg3EHDCA3ThWSiqDOAjUY4ZWoWU6m-s9TrCBnAzkwueZsxiY/s320/2015-07-16+21.43.08.jpg" width="240" /></a></div>
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I'm >this< close to perfecting my Rhubarb Pie recipe. I have succeeded with fresh rhubarb, now I have some experimenting to do with frozen to see if I can get acceptable results. More to come...</div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgyRKoziADl8A9Dou_QBymecymj1rvvXXb-TPjH0KPfIJZI8uIssmNSJgzbSNcQcGjIpbbYtJ-Hj66e0MBZRLqx3JY5wPzJN6KVJcubvZ2aQrLI16Jj-VLv25WN75Yj7qd-Y3bZU2kuWRk/s1600/2015-07-19+17.32.47.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgyRKoziADl8A9Dou_QBymecymj1rvvXXb-TPjH0KPfIJZI8uIssmNSJgzbSNcQcGjIpbbYtJ-Hj66e0MBZRLqx3JY5wPzJN6KVJcubvZ2aQrLI16Jj-VLv25WN75Yj7qd-Y3bZU2kuWRk/s320/2015-07-19+17.32.47.jpg" width="320" /></a></div>
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I made myself the most amazing birthday cake. This <a href="http://www.versesfrommykitchen.com/2013/02/food-styling-challenge-blackberry-chocolate-cake.html">Blackberry Chocolate Cake</a> that I've ogled for ages but was afraid of because it was a food styling challenge, so I didn't know if it would turn out well. IT DID. Seriously.</div>
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<b><span style="font-size: large;">AUGUST</span></b></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhyUXoVZzU_zBA_nUB0as8aToMXnedC2Vt_1bSLTxq-bfFnNaQ__TK_giL4L_OzpihzZx6NwVJoCGfpBDXNgivXSm81GFFR-8TqnleTJs53TFX3JPJN5C0KHX0GnraZFvW0LBcr99Gy1QQ/s1600/2015-08-01+17.25.30-1.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhyUXoVZzU_zBA_nUB0as8aToMXnedC2Vt_1bSLTxq-bfFnNaQ__TK_giL4L_OzpihzZx6NwVJoCGfpBDXNgivXSm81GFFR-8TqnleTJs53TFX3JPJN5C0KHX0GnraZFvW0LBcr99Gy1QQ/s320/2015-08-01+17.25.30-1.jpg" width="240" /></a></div>
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<a href="http://thefirstyearblog.com/sangria-cupcakes/">Sangria Cupcakes</a> for my sister-in-law's birthday. I'm not big on baked fruits (other than cherries), so I was completely surprised and pleased with how yummy these turned out. Fresh tasting and perfect.<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiXeGeTvy1NWCi5lXH_zBD8RJJtq48BBvvQ35ys20-1ZCXlJ_OgV6uLQqL5apg2u7Iy-6gqZYRpA-vOGG1GyiWIwh3Pl2KZKB7ruiXeQYvcgwZKgjin65umJNMOkfnEk9mcJRm51qtPZxE/s1600/2015-08-14+18.16.33.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiXeGeTvy1NWCi5lXH_zBD8RJJtq48BBvvQ35ys20-1ZCXlJ_OgV6uLQqL5apg2u7Iy-6gqZYRpA-vOGG1GyiWIwh3Pl2KZKB7ruiXeQYvcgwZKgjin65umJNMOkfnEk9mcJRm51qtPZxE/s320/2015-08-14+18.16.33.jpg" width="240" /></a></div>
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Seconda turned 13. This turned out to be WAY too much cake for a gaggle of teenage girls.</div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgLRq6fARZRYEEeblPwH_zrrVwhL-nZMpS_mJDSXJf4ZHGSFxZ5pouf2a5LfQDku3L-K-u_1MXRDZeL7UeBpqhqB5ITJgXTnwkNxhjBOG30mFZ3_I4hK3c1qPk27jGLMdDeC1xbqSNBYQ0/s1600/2015-08-14+22.29.46.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgLRq6fARZRYEEeblPwH_zrrVwhL-nZMpS_mJDSXJf4ZHGSFxZ5pouf2a5LfQDku3L-K-u_1MXRDZeL7UeBpqhqB5ITJgXTnwkNxhjBOG30mFZ3_I4hK3c1qPk27jGLMdDeC1xbqSNBYQ0/s320/2015-08-14+22.29.46.jpg" width="240" /></a></div>
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*phew* August is a big birthday month. My best boyfriend turned 40 and he's a manly man, so I made him this super dark, masculine cake. Cake portion of this <a href="http://notsohumblepie.blogspot.com/2011/08/midnight-sin-chocolate-cake.html">Midnight Sin Chocolate Cake</a>, topped with my own <a href="https://docs.google.com/document/d/1pc7spwIOcva5N3GOkSOC6Np0ESr1zR3ErLk4zQulwNs/edit?usp=sharing&authkey=CJCrwOEK">Coffee Buttercream</a>. Just about the richest thing I've ever baked.</div>
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<b><span style="font-size: large;">SEPTEMBER</span></b></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhGUT7_BrAiRJeun233viKvRGZ08vlpmPDj4YcG0-dITAXIMOuWEjq0M3n7pmVg2Iy5PxpTXHY2hHBoShXMHJ8Ra4jjBv3zqTAzRDTHvBLazVbPjQrVF-eKJMIYWYOsl9sPPPV1oUcbuKA/s1600/2015-09-07+15.33.21.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhGUT7_BrAiRJeun233viKvRGZ08vlpmPDj4YcG0-dITAXIMOuWEjq0M3n7pmVg2Iy5PxpTXHY2hHBoShXMHJ8Ra4jjBv3zqTAzRDTHvBLazVbPjQrVF-eKJMIYWYOsl9sPPPV1oUcbuKA/s320/2015-09-07+15.33.21.jpg" width="240" /></a></div>
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I'm acting in a play right now about a woman who bakes to battle her "nerve-riddled insomnia" (she's managing the care of her mother, who is dealing with Alzheimer's). She recites the recipe for a Coconut Cake in the play and I decided I should try to make it. A few altitude alterations, plus a frosting recipe I threw together and it turned out delicious. Also super rich, but worth it. Here's a picture of the recipe, printed in the program (note, "unsalted butt" is a typo, in case you couldn't guess):</div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgXsnXU4FjjLQO9E_pw-UVWO_rG1j7qULIbFxSjyZBKID8dvV0LsS-5BkyNqczjPpeRRv6LDU6hdZqQ-aGuZAzTrwJhyxsxqj3EJoR27K9iyTDMC571axE2R5VFFTe7kcnXM3qUJH3B69M/s1600/2015-09-17+08.16.03.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgXsnXU4FjjLQO9E_pw-UVWO_rG1j7qULIbFxSjyZBKID8dvV0LsS-5BkyNqczjPpeRRv6LDU6hdZqQ-aGuZAzTrwJhyxsxqj3EJoR27K9iyTDMC571axE2R5VFFTe7kcnXM3qUJH3B69M/s320/2015-09-17+08.16.03.jpg" width="240" /></a></div>
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The cake recipe comes from the mum of this sweet (and super smart and talented) guy:</div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiHvXG5NsIEp9TcGKEGEDGo0yNmPiufY5u6QmIEM0_SMtcRQ6rC15bbyLlX_p-yTAZy4FU_85u_9Veh0s0A37U_yTRpqIeDDtbtCvUhibjbqqF8eyREb-2EoVAh1Ve1NXeUo21pBYCR7MA/s1600/2015-09-20+15.28.28.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiHvXG5NsIEp9TcGKEGEDGo0yNmPiufY5u6QmIEM0_SMtcRQ6rC15bbyLlX_p-yTAZy4FU_85u_9Veh0s0A37U_yTRpqIeDDtbtCvUhibjbqqF8eyREb-2EoVAh1Ve1NXeUo21pBYCR7MA/s320/2015-09-20+15.28.28.jpg" width="240" /></a></div>
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It's Autumn now. Pie season. Time for squash-y, nutty, cinnamon-y things. I've got one million irons in the fire, but still plan to bake when time permits. Otherwise I'll literally drive myself crazy. </div>
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Next up: <a href="http://www.nothinginthehouse.com/2012/12/sweet-potato-speculoos-pie.html">Sweet Potato Speculoos Pie</a>. I just can't find anything wrong with that idea.</div>
April Fossenhttp://www.blogger.com/profile/16028011102632277657noreply@blogger.com0tag:blogger.com,1999:blog-6725535537827509614.post-74944341402344167982015-03-20T08:00:00.000-06:002015-03-20T09:01:34.300-06:00Pi Day of the Century<div class="separator" style="clear: both; text-align: center;">
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj4lkcYerT7GAOdRm3wCyKhfopfa-3wKNnzXHtD7aVhp2NqLFExob_0vZlKEL1A91juhyPa6BbFifvkx-3n-yOYYuRq17tyyOBTwaKUGWgArzUQJ5MwxRyd8fhq48XT5WXRRX1XKL-uvyE/s1600/2015-03-12+22.17.35-1.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj4lkcYerT7GAOdRm3wCyKhfopfa-3wKNnzXHtD7aVhp2NqLFExob_0vZlKEL1A91juhyPa6BbFifvkx-3n-yOYYuRq17tyyOBTwaKUGWgArzUQJ5MwxRyd8fhq48XT5WXRRX1XKL-uvyE/s1600/2015-03-12+22.17.35-1.jpg" height="320" width="240" /></a></div>
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<span style="text-align: center;">3.1415926...Only in America was this a once in a lifetime (literally) kind of day. March 14, 2015, 9:26. So I needed to make a once in a lifetime kind of pie. Opted for the </span><a href="http://www.averiecooks.com/2012/04/milk-bar-mondays-crack-pie.html" style="text-align: center;">Momofuku Milk Bar Crack Pie</a><span style="text-align: center;">. It wasn't nearly as labor-intensive as the link makes it sound. But I was HEAVILY concerned at one point that it was going to be a fail. Started with this lovely crumbled oat cookie crust:</span><br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEimQF0LVlJTydWlQruXFEzNKEUPQ9nm39DLC6Ky-SExz_wL_9lrB9RLSXVzkuR2OcfooAZOGZ5JwfExv9RFWH3csNElJrXiXUzCOuSrW5RKyvoGMCNjNc3_gDIdFUVvtVeTCmEo2Bd8T70/s1600/2015-03-11+19.32.54.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em; text-align: center;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEimQF0LVlJTydWlQruXFEzNKEUPQ9nm39DLC6Ky-SExz_wL_9lrB9RLSXVzkuR2OcfooAZOGZ5JwfExv9RFWH3csNElJrXiXUzCOuSrW5RKyvoGMCNjNc3_gDIdFUVvtVeTCmEo2Bd8T70/s1600/2015-03-11+19.32.54.jpg" height="320" width="240" /></a></div>
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Then filled it with a sugary, buttery filling. And during baking it started to look like the crust and the filling were sort of merging.<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhzYi6MxsUUu29OV0oF5x87egdQSkomoyFtmEA0pbdDpnzq2FMaXUMq9tHH5HhXQ2hyzhNHEHgr66VYRbKp0szL873Ygvf7yvpqwrsNmfTIYXEuMHZN076p8xg_w6dwemtWXTAg2OayScg/s1600/2015-03-12+21.12.11.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em; text-align: center;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhzYi6MxsUUu29OV0oF5x87egdQSkomoyFtmEA0pbdDpnzq2FMaXUMq9tHH5HhXQ2hyzhNHEHgr66VYRbKp0szL873Ygvf7yvpqwrsNmfTIYXEuMHZN076p8xg_w6dwemtWXTAg2OayScg/s1600/2015-03-12+21.12.11.jpg" height="320" width="240" /></a></div>
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In fact, maybe they did. And maybe that turned out to not be a bad thing. It's not the easiest pie to get out of the pan, depending on whether it's cold or warm. But it's worth the struggle. It's unbelievably rich and delicious--a little like...salted caramel pie.<br />
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While I was having a panic attack about the Crack Pie, I decided I needed *something* to take its place if it was a fail. Can't have Pi Day with no Pie! I had seen this recipe for <a href="http://andrewzimmern.com/2013/03/25/coconut-custard-pie/">Coconut Custard Pie</a> a day or so before I was baking, and it turned out that I had all the ingredients, so I just quick whipped this one up. And it was literally that easy--"I quick whipped it up".<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhHk52y09DmYeTSU47ztO-BFN2uM2UzSwYwLLEf7c1SUCxflCAeaKBTsLbuZHxblVuizB4AL5JviACvUo3QYIqgLYisHiFhk7futg702yFAzGweq0FhcwRN_bLQ6tdsK4cX2h3F2m3Syvo/s1600/2015-03-12+23.31.49.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em; text-align: center;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhHk52y09DmYeTSU47ztO-BFN2uM2UzSwYwLLEf7c1SUCxflCAeaKBTsLbuZHxblVuizB4AL5JviACvUo3QYIqgLYisHiFhk7futg702yFAzGweq0FhcwRN_bLQ6tdsK4cX2h3F2m3Syvo/s1600/2015-03-12+23.31.49.jpg" height="320" width="240" /></a></div>
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I loved this one as well. I added more coconut than the recipe calls for, and it didn't feel like overkill at all. Not overly sweet, just simple and lovely. Nothing wrong with having two pies on Pi Day! Or any day.<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhGUPofveedxEWat4kBYyaXcw5RHpM_HMiCgooPsFT7bIa_Ew9wJAI5FcSNyiacJwCM8fB2zEyC12C4YaDW5J0nBJgzviKqXPKejx3SUUAsj0I1EfhJ2gpE_RjX475aHC_H-nylp0QCnUE/s1600/2015-03-14+01.00.54.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em; text-align: center;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhGUPofveedxEWat4kBYyaXcw5RHpM_HMiCgooPsFT7bIa_Ew9wJAI5FcSNyiacJwCM8fB2zEyC12C4YaDW5J0nBJgzviKqXPKejx3SUUAsj0I1EfhJ2gpE_RjX475aHC_H-nylp0QCnUE/s1600/2015-03-14+01.00.54.jpg" height="320" width="320" /></a></div>
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TGIP Rating--Crack Pie--KEEPER. Need to try again to see if I can determine why the crust and filling...became one.<br />
--Coconut Custard Pie--also a KEEPER. In fact, one I might want to play with a little bit. What would adding some lime zest do, I wonder?<br />
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Next up: I'm on a pie kick right now, but I want to make a savory one. Looking at this <a href="http://www.budgetbytes.com/2012/09/spinach-pie/">Spinach Pie</a>. The fact that it wouldn't have my traditional crust (with lard) is actually kind of a bonus right now because it means maybe my vegetarian Thing 1 will eat it.April Fossenhttp://www.blogger.com/profile/16028011102632277657noreply@blogger.com3tag:blogger.com,1999:blog-6725535537827509614.post-77574388765445573442015-03-10T14:03:00.001-06:002015-03-10T14:03:42.682-06:00No Meat Mincemeat Pie<div class="separator" style="clear: both; text-align: center;">
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi6YdykdrmDykd61CtWB0ItyKBSPMrOHVkoR9AuR6hHtYabtgUWEhYdr7dyUKubeLoA8zfusUgwrbcxYN6ndZ4qJLZigLK3VTsEV5YncWFKmzyeR0QCYTLIRvAWKFACe6qbC-0Pmvx6fzM/s1600/2015-02-01+20.18.21.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em; text-align: center;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi6YdykdrmDykd61CtWB0ItyKBSPMrOHVkoR9AuR6hHtYabtgUWEhYdr7dyUKubeLoA8zfusUgwrbcxYN6ndZ4qJLZigLK3VTsEV5YncWFKmzyeR0QCYTLIRvAWKFACe6qbC-0Pmvx6fzM/s1600/2015-02-01+20.18.21.jpg" height="320" width="240" /></a></div>
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This is how this recipe started. </div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj71YuUasxFolVzsc3WoR5mBSCn-HwVRLQ5AOw-6thmCM-Ms_hg8_6m8fyoj9tF34ycFxGFyl_p6ybdp7oZdMWqXSqILJBoIQstosRgzjvGx3-IEDz0lPmMfUvgdcmzXZejM3-Hs0-nQr4/s1600/Dorothy's%2BMincemeat001.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj71YuUasxFolVzsc3WoR5mBSCn-HwVRLQ5AOw-6thmCM-Ms_hg8_6m8fyoj9tF34ycFxGFyl_p6ybdp7oZdMWqXSqILJBoIQstosRgzjvGx3-IEDz0lPmMfUvgdcmzXZejM3-Hs0-nQr4/s1600/Dorothy's%2BMincemeat001.jpg" height="188" width="320" /></a></div>
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It's an old Baker family recipe that's been handed down to me. It strikes me that older recipes are a little less exact than recipes we write now. Maybe baking was as much oral/practical tradition as it was written, I don't know. But this seems like a recipe written more as a reminder than as instructions for someone who has never made it before. At any rate, it's a dessert pie THAT CONTAINS MEAT. Which doesn't go over too well with my people.<br />
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<iframe width="320" height="266" class="YOUTUBE-iframe-video" data-thumbnail-src="https://ytimg.googleusercontent.com/vi/pqq_Wrwo5zw/0.jpg" src="http://www.youtube.com/embed/pqq_Wrwo5zw?feature=player_embedded" frameborder="0" allowfullscreen></iframe></div>
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But...I like the spiced fruits and other flavors in mincemeat. Everything except the meat. So I wanted to try a little revamp.</div>
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Here's what I came up with:</div>
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<span style="background-color: transparent; color: black; font-family: Arial; font-size: 15px; font-style: normal; font-variant: normal; font-weight: bold; text-decoration: none; vertical-align: baseline; white-space: pre-wrap;">No Meat Mincemeat Pie (in progress) </span><span style="background-color: transparent; color: black; font-variant: normal; text-decoration: none; vertical-align: baseline; white-space: pre-wrap;"><span style="font-family: Georgia, Times New Roman, serif; font-size: x-small;"><i><a href="https://docs.google.com/document/d/1DYpRNlyk8rFEdZqyQba-QxRzG7Nk2z5UBMeQo_B_ErE/edit?usp=sharing">*click here for printable version*</a></i></span></span></div>
<b id="docs-internal-guid-a65dc899-0526-f3ac-68d9-7456b99dcceb" style="font-weight: normal;"><br /></b>
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<span style="background-color: transparent; color: black; font-family: Arial; font-size: 15px; font-style: normal; font-variant: normal; font-weight: normal; text-decoration: none; vertical-align: baseline; white-space: pre-wrap;">Pie pastry for 1 9-inch, 2 crust pie</span></div>
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<span style="background-color: transparent; color: black; font-family: Arial; font-size: 15px; font-style: normal; font-variant: normal; font-weight: normal; text-decoration: none; vertical-align: baseline; white-space: pre-wrap;">2 c. peeled and diced Granny Smith apple (½ inch dice)</span></div>
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<span style="background-color: transparent; color: black; font-family: Arial; font-size: 15px; font-style: normal; font-variant: normal; font-weight: normal; text-decoration: none; vertical-align: baseline; white-space: pre-wrap;">1 c. golden raisins</span></div>
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<span style="background-color: transparent; color: black; font-family: Arial; font-size: 15px; font-style: normal; font-variant: normal; font-weight: normal; text-decoration: none; vertical-align: baseline; white-space: pre-wrap;">½ c. dried tart cherries (or more)</span></div>
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<span style="background-color: transparent; color: black; font-family: Arial; font-size: 15px; font-style: normal; font-variant: normal; font-weight: normal; text-decoration: none; vertical-align: baseline; white-space: pre-wrap;">¼ c. currants</span></div>
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<span style="background-color: transparent; color: black; font-family: Arial; font-size: 15px; font-style: normal; font-variant: normal; font-weight: normal; text-decoration: none; vertical-align: baseline; white-space: pre-wrap;">¼ c. chopped figs (or more)</span></div>
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<span style="background-color: transparent; color: black; font-family: Arial; font-size: 15px; font-style: normal; font-variant: normal; font-weight: normal; text-decoration: none; vertical-align: baseline; white-space: pre-wrap;">2 T. finely chopped lemon rind</span></div>
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<span style="background-color: transparent; color: black; font-family: Arial; font-size: 15px; font-style: normal; font-variant: normal; font-weight: normal; text-decoration: none; vertical-align: baseline; white-space: pre-wrap;">¼ c. brown sugar</span></div>
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<span style="background-color: transparent; color: black; font-family: Arial; font-size: 15px; font-style: normal; font-variant: normal; font-weight: normal; text-decoration: none; vertical-align: baseline; white-space: pre-wrap;">¼ c. white sugar</span></div>
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<span style="background-color: transparent; color: black; font-family: Arial; font-size: 15px; font-style: normal; font-variant: normal; font-weight: normal; text-decoration: none; vertical-align: baseline; white-space: pre-wrap;">½ c. apple juice</span></div>
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<span style="background-color: transparent; color: black; font-family: Arial; font-size: 15px; font-style: normal; font-variant: normal; font-weight: normal; text-decoration: none; vertical-align: baseline; white-space: pre-wrap;">1 T. cinnamon</span></div>
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<span style="background-color: transparent; color: black; font-family: Arial; font-size: 15px; font-style: normal; font-variant: normal; font-weight: normal; text-decoration: none; vertical-align: baseline; white-space: pre-wrap;">¼ tsp. each mace, nutmeg, allspice</span></div>
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<span style="background-color: transparent; color: black; font-family: Arial; font-size: 15px; font-style: normal; font-variant: normal; font-weight: normal; text-decoration: none; vertical-align: baseline; white-space: pre-wrap;">juice and grated rind of 1 orange</span></div>
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<span style="background-color: transparent; color: black; font-family: Arial; font-size: 15px; font-style: normal; font-variant: normal; font-weight: normal; text-decoration: none; vertical-align: baseline; white-space: pre-wrap;">1 tsp. salt</span></div>
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<span style="background-color: transparent; color: black; font-family: Arial; font-size: 15px; font-style: normal; font-variant: normal; font-weight: normal; text-decoration: none; vertical-align: baseline; white-space: pre-wrap;">1 T. bourbon</span></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhx9TnXrsgB9yAsEjm2dgBYuB_l7QolWVavjcQ7NQLFSXqlPT6n767Y8UPvE0Mi-nWdrTj7RFzGqndD8lpKjTz5Dm45gzNDvzbU1Gi0FfJSZSS4dRtjBImP-8ZPZwnAnSetopv5wJdcjxs/s1600/2015-02-01+11.46.56.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em; text-align: center;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhx9TnXrsgB9yAsEjm2dgBYuB_l7QolWVavjcQ7NQLFSXqlPT6n767Y8UPvE0Mi-nWdrTj7RFzGqndD8lpKjTz5Dm45gzNDvzbU1Gi0FfJSZSS4dRtjBImP-8ZPZwnAnSetopv5wJdcjxs/s1600/2015-02-01+11.46.56.jpg" height="320" width="240" /></a></div>
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<span id="docs-internal-guid-a65dc899-053f-b310-b5a9-7007d83efc5a"></span></div>
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<span style="background-color: transparent; color: black; font-family: Arial; font-size: 15px; font-style: normal; font-variant: normal; font-weight: normal; text-decoration: none; vertical-align: baseline; white-space: pre-wrap;">Stir all ingredients except butter together in a saucepan and boil until apples start to soften and juice is reduced by about half. Pour into a 9 inch pie crust and dot the top with butter pieces. Top with second crust (vented). Bake at 400 for 45 to 50 minutes. </span></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhMSa-BHvU6G81xmYUK7Be1sc4y2dEA5GWzwiuAdFz0JWTdSXEtcMFR9xdFu4O_GvtBYIh-cx7RCpHBgNQlb62tFJ8sLf4RCiKOo8Z8yMMqQdbzKGx3GbcMYqlvFzi_ApKgmFxuJdjUX9g/s1600/2015-02-01+12.01.05.jpg" imageanchor="1" style="line-height: normal; margin-left: 1em; margin-right: 1em; text-align: center;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhMSa-BHvU6G81xmYUK7Be1sc4y2dEA5GWzwiuAdFz0JWTdSXEtcMFR9xdFu4O_GvtBYIh-cx7RCpHBgNQlb62tFJ8sLf4RCiKOo8Z8yMMqQdbzKGx3GbcMYqlvFzi_ApKgmFxuJdjUX9g/s1600/2015-02-01+12.01.05.jpg" height="320" width="240" /></a></div>
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<span style="line-height: normal;">You'll notice it's pretty unrecognizable compared to the original recipe. It's almost like the beginnings of the fruitcake I make. Which isn't a bad thing, in my opinion. Now, a couple of things: 1. This was my first attempt. There was *something* missing. Something that I couldn't quite put my finger on. Possibly the depth the molasses brings. Next time around, I'm going to try adding a tablespoon of molasses and see where that gets us. I'm also going to add a little more of both figs and cherries (hence, the "or more" instructions). 2. This is kind of a "throw in what you like" pie. Don't like raisins? Leave them out! Prefer dried apricots to figs? Throw them in! I think the point is to end up with approximately this amount of dried fruit (2 cups total). Same with spices. You like ginger? Throw it in there!</span></div>
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<span style="line-height: normal;">I guess it really needs a new name. Spicefruit Pie? You people must be more clever than I am--come up with something!</span></div>
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<span style="line-height: normal;">TGIP Rating--No Meat Mincemeat Pie--KEEPER/EXPERIMENTER. I need to try some more options before I'll call this one finished. And I need to have the Pie King try it.</span></div>
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Next up: Well, as you probably know, this Saturday is the ultimate Pi Day (3.1415). Seems like I need to make an epic pie. I've been wanting to try Momofuku's Crack Pie for ages. Now's the time.</div>
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April Fossenhttp://www.blogger.com/profile/16028011102632277657noreply@blogger.com4tag:blogger.com,1999:blog-6725535537827509614.post-34262556748722411802015-01-26T08:30:00.000-07:002015-01-26T11:08:21.514-07:00BAKED OCCASIONS Gonzo Cake<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgNnd9WJxiavsE_H86Mid4dg35bre4ERTDgBOZpQPInx4koYjP4LkirFZuYcIFWoa3-fiVKfDrfEaz7cDEp2tflsVlTTpxXcx_9n6q8T2VQWELp9iG_fT0GF7T5jwVGEmmrv9toMG33bJo/s1600/2015-01-08+22.35.28.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgNnd9WJxiavsE_H86Mid4dg35bre4ERTDgBOZpQPInx4koYjP4LkirFZuYcIFWoa3-fiVKfDrfEaz7cDEp2tflsVlTTpxXcx_9n6q8T2VQWELp9iG_fT0GF7T5jwVGEmmrv9toMG33bJo/s1600/2015-01-08+22.35.28.jpg" height="320" width="240" /></a></div>
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Those BAKED boys. They're pretty much mad geniuses. This cake is all the evidence you need. It's made with purple yam powder. <a href="http://en.wikipedia.org/wiki/Dioscorea_alata">Ube</a>. Yeah, I had never heard of it either. And when I think of a delicious cake, it's not usually one that involves yams. Let alone purple yams. </div>
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Powdered Ube</div>
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Rehydrated</div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgpMuSb7Bufo9F7wYtklHtFu6AuPjlLMfnI1uGRPamXRHQ8jyFB-UDXI7l17AH0HM_Qzk8f0OVriOUqTfaacSLmIvRNZfQ-8lKuRLgm_Y8NnrAuI0oeOF__JehPfSPJOCM5G0ZRNlDk9EQ/s1600/2015-01-08+19.20.15.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgpMuSb7Bufo9F7wYtklHtFu6AuPjlLMfnI1uGRPamXRHQ8jyFB-UDXI7l17AH0HM_Qzk8f0OVriOUqTfaacSLmIvRNZfQ-8lKuRLgm_Y8NnrAuI0oeOF__JehPfSPJOCM5G0ZRNlDk9EQ/s1600/2015-01-08+19.20.15.jpg" height="320" width="240" /></a></div>
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What do purple yams even taste like? I still have no idea. Here's the thing: maybe it's just spending a lot of time with recipes written by these guys, or maybe it's something different in their writing/creating for <a href="http://www.amazon.com/Baked-Occasions-Desserts-Activities-Celebrations/dp/1617690511/ref=sr_1_1?ie=UTF8&qid=1422295626&sr=8-1&keywords=baked+occasions">their newest book</a>, but this felt easy. Like, almost boxed cake mix easy. And it turned out perfect. Perfectly rounded layers. Lovely, velvety texture. The taste? So delicious and hard to describe. Sweet and a little earthy and tangy from the frosting (I think it could use half again the amount of frosting, but that might just be me). Rich without being heavy. Also--beautiful to look at (although the line between purple and gray in food is *very* thin). </div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjDDSlKeTYTvJPOhQPkUIUt8rrR6m1avi7l2ujmRWJxUVGMDkF7YHN0E58CJ_cMzrqY51i9lfE6QItvDR0YqFN9W_jRoAbZbh_460pEfiR_y3NZwMQNoB2tYqi839SueL8JIMC6oll40iE/s1600/2015-01-09+23.43.12.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjDDSlKeTYTvJPOhQPkUIUt8rrR6m1avi7l2ujmRWJxUVGMDkF7YHN0E58CJ_cMzrqY51i9lfE6QItvDR0YqFN9W_jRoAbZbh_460pEfiR_y3NZwMQNoB2tYqi839SueL8JIMC6oll40iE/s1600/2015-01-09+23.43.12.jpg" height="320" width="240" /></a></div>
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<a href="http://sweetapolita.com/2014/12/purple-velvet-cake-with-cream-cheese-frosting/">Go here</a> if you want to see the recipe itself as well as photos by someone who *actually* knows how to bake and make things look pretty and then take gorgeous pictures of them.</div>
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Tried but I'm no Sweetapolita</div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjBK9oSB7S89vjDc_Six4H_moSapXb7R2mzS4dKdbVOXWGKjxN1u0f12ju5h-o4NWNJvzkjsXvEnGzhbDTcKJEdT6bouwQnaiYiFAPNexCuLXHKmS3jCAx64hrTWwbn4YSxk9VOIo3VGA4/s1600/2015-01-08+22.35.21.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjBK9oSB7S89vjDc_Six4H_moSapXb7R2mzS4dKdbVOXWGKjxN1u0f12ju5h-o4NWNJvzkjsXvEnGzhbDTcKJEdT6bouwQnaiYiFAPNexCuLXHKmS3jCAx64hrTWwbn4YSxk9VOIo3VGA4/s1600/2015-01-08+22.35.21.jpg" height="320" width="240" /></a></div>
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TGIP Rating--Purple Velvet (Gonzo) Cake--KEEPER.<br />
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Next up: I had a request over the holidays for a mincemeat pie. Which. I've never made. So I didn't feel like I could make one to order. About to fix that and figure out this mincemeat business. It's my Dad's favorite but I've never been much of a fan. I'm going to call that "I tried it once when I was a kid and it was yucky so I never gave it a second chance". I want to make it from scratch, of course, not use jarred stuff, but I'm still in search of a recipe. If you have one, toss it my way.<br />
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April Fossenhttp://www.blogger.com/profile/16028011102632277657noreply@blogger.com2tag:blogger.com,1999:blog-6725535537827509614.post-71724771419190590672014-11-14T12:18:00.001-07:002014-11-14T12:32:16.066-07:00I Baked a Bunch of StuffI suppose, really, all my posts could have that title. But the truth is, I've baked so much random stuff since the last time I blogged, I found photos that I can't remember what they're of (other than the obvious "that's a cake"). So, here's a bunch of good stuff for you:<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg4u2MFhjH6l8rqVhhXP06TNO0ck4KS0IPoaHFjDVU6-z8Jce414WR1Pm9CszO2eFui8TtlS8jHFnk2h86RdgpZ3VEYXGKP18JjSBPeb5PIZ0JMT1Kul222eTicUKBYjohq_qFgJSmad2w/s1600/2014-10-04+13.13.22.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg4u2MFhjH6l8rqVhhXP06TNO0ck4KS0IPoaHFjDVU6-z8Jce414WR1Pm9CszO2eFui8TtlS8jHFnk2h86RdgpZ3VEYXGKP18JjSBPeb5PIZ0JMT1Kul222eTicUKBYjohq_qFgJSmad2w/s1600/2014-10-04+13.13.22.jpg" height="320" width="240" /></a></div>
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October started with these churro cupcakes made for a celebration in honor of my Grandmother. It would have been her 100th birthday. She was a Los Angeles gal, so the theme was "Grandma's LA", which included places like Olvera Street (hence the churro cupcakes), Philippe's, Chinatown, etc. My aunt brought the most beautiful pinata I've ever seen (Grandma used to bring them to every family party), as well as some homemade Almond Cookies that I need to make myself. They were so delicate and delicious.<br />
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The cupcakes are my go-to white cake recipe (from the BAKED boys) with a little cinnamon added to the batter, topped with a cinnamon cream cheese frosting and a piece of churro and cinnamon sugar sprinkle for decoration. So easy. So yummy.<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgZlIaW1p_iNGpFrQkKWbyAq9CQRTaYurYdc9Pho2BjebFk6AMNFo04FHBRneWprmgoGtSp9A_HmBqvrzIKc0Bld3q8fZh6Z2ZaG4AkWBl3Kby7HOcFYD27pbq-PW3xtkf_JZkwFZYY5tw/s1600/2014-10-07+22.05.13-1.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgZlIaW1p_iNGpFrQkKWbyAq9CQRTaYurYdc9Pho2BjebFk6AMNFo04FHBRneWprmgoGtSp9A_HmBqvrzIKc0Bld3q8fZh6Z2ZaG4AkWBl3Kby7HOcFYD27pbq-PW3xtkf_JZkwFZYY5tw/s1600/2014-10-07+22.05.13-1.jpg" height="320" width="240" /></a></div>
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In an unprecedented turn of events, not only did we have TOO MANY cupcakes (I know), but I also had tons of leftover frosting. So I decided to make this <a href="http://www.cozycountryliving.com/spiced-zucchini-cake/">Spiced Zucchini Cake</a> to put under the frosting. And then topped it with toasted pecans. Also ridiculously good. Especially for something filled with vegetables.<br />
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In the middle of the month, Prima turned 15 and wanted Red Velvet Cupcakes with cream cheese frosting for her party. I used a full bottle of this good stuff:<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgf4_JlnEL3pNAcc_ejRe3ooSdnzMGHu7INqUYXGhb2qlY5_Fd4ZDiXmDmvfkQTFnC11z1eozGJfNMT3J7fstzPH3KobT2AFleoZQmEIBYtjpUur9NQr7gOyJlbRu2W3121qPFaYynbvOw/s1600/2014-10-18+15.36.22.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgf4_JlnEL3pNAcc_ejRe3ooSdnzMGHu7INqUYXGhb2qlY5_Fd4ZDiXmDmvfkQTFnC11z1eozGJfNMT3J7fstzPH3KobT2AFleoZQmEIBYtjpUur9NQr7gOyJlbRu2W3121qPFaYynbvOw/s1600/2014-10-18+15.36.22.jpg" height="320" width="240" /></a></div>
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and ended up with the most brilliant red Red Velvet I've ever made. So beautiful. And they were perfect in every other way as well. </div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgF_PknVpsMMJhcFyO7kALxVPhHlyfDW7LA8_e82Ssv68iAiT10LGA6yJPKRPtkUjFWaee2xMmE9zeBBBr_77ajoA2KDgWjKCgkYhfq0n6onksWOfsBUJ57q2xXVC6NSt_CXqP5Xq2FmRM/s1600/2014-10-18+15.30.43.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em; text-align: center;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgF_PknVpsMMJhcFyO7kALxVPhHlyfDW7LA8_e82Ssv68iAiT10LGA6yJPKRPtkUjFWaee2xMmE9zeBBBr_77ajoA2KDgWjKCgkYhfq0n6onksWOfsBUJ57q2xXVC6NSt_CXqP5Xq2FmRM/s1600/2014-10-18+15.30.43.jpg" height="320" width="240" /></a></div>
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Used the same cream cheese frosting I used for the other two recipes, except I omitted the cinnamon and added vanilla and almond extracts. More deliciousness.<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiEFlr38A5KIcQME21JzlBEUIysg86MG3b8NR6M5IaSO8V6UK7Ow_2FQ3CzGgWOjA8p_MqpA1ZNeikycj3NmzxKmb1ZHJpUImSzhTujJtLu8qhUU5uyM3Qi-8uD8huLMtGgUEgltjGq6Gg/s1600/2014-10-18+18.56.46.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiEFlr38A5KIcQME21JzlBEUIysg86MG3b8NR6M5IaSO8V6UK7Ow_2FQ3CzGgWOjA8p_MqpA1ZNeikycj3NmzxKmb1ZHJpUImSzhTujJtLu8qhUU5uyM3Qi-8uD8huLMtGgUEgltjGq6Gg/s1600/2014-10-18+18.56.46.jpg" height="320" width="240" /></a></div>
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Then at the end of the month my sister (the yogi) visited for her 50th birthday celebration and I made this <a href="https://docs.google.com/document/d/1RMcyl9zr6wvacV6e1LcyJ72Lik5GR7WgCWmOkhcLYbA/edit">Toasted Coconut Cake</a> for her. There's a lot of people in my family, so one dessert is never enough. I thought I'd give <a href="http://www.confessionsofacookbookqueen.com/2014/07/sno-ball-brownies/#_a5y_p=2623331">these brownies</a> a try, they're supposed to taste just like Hostess Sno balls. Well. You can never really go back to your childhood, can you. They were fine, just not really anything like a Hostess Sno ball.<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi1eIvo9NzhWLUia_11dNpeuHHPo4rhckjwoIKlrbMA6s8CrOmx7OhSoYu_OrPuOgCU08NMNitRXIrUSLFyGKCoAmnIRenE8QYEvhthwuvAyN9VG37McayxFWkKnB4BLiRKnTjE53Y386E/s1600/2014-10-26+19.12.15.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi1eIvo9NzhWLUia_11dNpeuHHPo4rhckjwoIKlrbMA6s8CrOmx7OhSoYu_OrPuOgCU08NMNitRXIrUSLFyGKCoAmnIRenE8QYEvhthwuvAyN9VG37McayxFWkKnB4BLiRKnTjE53Y386E/s1600/2014-10-26+19.12.15.jpg" height="320" width="240" /></a></div>
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The coconut sure did end up looking pretty though. I'll have to use that trick for something else in the future.<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEihBjvk7tCm39LRa5_wjc9hJaKdpOavVQlaCAiyORnzsAEbAtJWXdfFnEnHRWH6RjM3eIUdyVOrAZAPvNHbG2C5aFe2lnBI3rvlREw7pAD0sJVUpUfThjYkdlzR6P60gF8Rrm3MAukE_2Y/s1600/2014-10-25+17.19.06.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEihBjvk7tCm39LRa5_wjc9hJaKdpOavVQlaCAiyORnzsAEbAtJWXdfFnEnHRWH6RjM3eIUdyVOrAZAPvNHbG2C5aFe2lnBI3rvlREw7pAD0sJVUpUfThjYkdlzR6P60gF8Rrm3MAukE_2Y/s1600/2014-10-25+17.19.06.jpg" height="320" width="240" /></a></div>
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And that's a wrap! </div>
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Next up: It's pie season! I'm heading out tomorrow morning for my clandestine lard pick-up and trying to decide what pies to make for Thanksgiving. Prima wants Cherry Chocolate and Seconda wants Chocolate Pecan. I want to maybe try something new as well, thinking about <a href="http://www.marthastewart.com/341830/mini-cranberry-meringue-pie?xsc=soc_pin_2014_11_12_gen_P&crlt.pid=camp.exQqEs4MfLkB">these</a> specifically, but I'm still on the lookout...</div>
April Fossenhttp://www.blogger.com/profile/16028011102632277657noreply@blogger.com3tag:blogger.com,1999:blog-6725535537827509614.post-13146635918788503762014-09-19T09:58:00.000-06:002014-09-19T10:46:43.063-06:00Buttery Pecan Pumpkin Spice Cookies (Averie Cooks)<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEie86pCv5j6WcNzWf3_Zvf25AASXsfhkNJQN3-xJVZtINKZJHVHNsFsVUu9W303sq8JLASyBGtKQryiUVWPT_aF6fsZco1zeQYokHhIgvyixb8lvJ7Mo8xiPypqECnt4hg5yfCcoqAbJtA/s1600/2014-09-14+20.51.39-1.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEie86pCv5j6WcNzWf3_Zvf25AASXsfhkNJQN3-xJVZtINKZJHVHNsFsVUu9W303sq8JLASyBGtKQryiUVWPT_aF6fsZco1zeQYokHhIgvyixb8lvJ7Mo8xiPypqECnt4hg5yfCcoqAbJtA/s1600/2014-09-14+20.51.39-1.jpg" height="320" width="240" /></a></div>
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I've been baking oversized cookies for...oh, probably a year or so now, and I don't think I can ever go back. With normal sized cookies you can't really ever achieve that nice, crispy outside with a slightly doughy inside. You also have to eat 3...or maybe 4...or 5. Oversized? All you need is 1.<br />
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<a href="http://www.averiecooks.com/2014/09/buttery-pecan-pumpkin-spice-cookies.html">These cookies</a> are lovely. They're not like <a href="http://www.keebler.com/productdetail.aspx?category=cookies&pid=KIC-1143@EN_US&utm_source=google&utm_medium=cpc&utm_term=keebler%20pecan%20shortbread%20cookies&utm_content=Sandies_Pecan&utm_campaign=Intention_Cookies_brand&gclid=CPHR2bXN7cACFSsV7AodslkAqw">Pecan Sandies</a> in that sort of explode into dust in your mouth way. They're more hearty than that. They have more texture. If they were a wine, I'd say they also have more body. I love the combination of pecan and pumpkin pie spice. For my taste, these were a little lacking in the flavor department. But only a little. I used salted, toasted pecans and I think I still could have added a hefty pinch of salt to bring out the flavors. I also could have added half again as much pumpkin pie spice. Then, I think they'd be perfect. Because everything else about them is right on. No need to alter for high altitude, which, in my world is like hitting the jackpot. Easy to make (although this is one of those recipes you need to plan ahead for because the dough has to be refrigerated before baking). Yummy.<br />
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Although...alterations can be good...I might make them again and dip one side in a little melted chocolate for my kids (they like pumpkin and chocolate together--me, I'm not such a fan). My best girl made a batch and dipped the dough balls in rum and then rolled them in a combination of brown and ultra fine white sugars before baking. NOTHING WRONG WITH THAT. I would also consider rolling the dough balls in cinnamon sugar. The point, I guess, being that this is a good starting point for some potentially amazing cookies. Alter at will.<br />
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TGIP Rating--Buttery Pecan Pumpkin Spice Cookies--KEEPER with alterations to be tried.<br />
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Next up: Big baking project coming up for a family party to celebrate the 100th anniversary of my grandmother's birth. I'll let you in on the reasons why when I post about them, but I'm making churro cupcakes (A LOT of churro cupcakes). I don't yet know how or...how, but that's the plan. If you have an idea, send it my way!April Fossenhttp://www.blogger.com/profile/16028011102632277657noreply@blogger.com3tag:blogger.com,1999:blog-6725535537827509614.post-79563368056834379712014-09-12T08:30:00.000-06:002014-09-12T08:30:01.322-06:00Chocolate Chip Cookie Dough Cupcakes<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgR5eUdTf9V45y-XIe_wtSJyNVu4vYa_McQ3g9cW1KDbZouk7V2uwdjyMtvPiHdcBJbcuN1et9ywna-kJEfLKFb7LHG7dohUavCVnnqac_5v3VTKQhYTWcTgYhh-81ZtHscAYfeEQh3ivY/s1600/2014-09-05+15.45.34.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em; text-align: center;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgR5eUdTf9V45y-XIe_wtSJyNVu4vYa_McQ3g9cW1KDbZouk7V2uwdjyMtvPiHdcBJbcuN1et9ywna-kJEfLKFb7LHG7dohUavCVnnqac_5v3VTKQhYTWcTgYhh-81ZtHscAYfeEQh3ivY/s1600/2014-09-05+15.45.34.jpg" height="320" width="240" /></a></div>
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Back after an incredibly long hiatus and yet, without a whole lot to say.<br />
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Here's what I WILL say: Seconda loves chocolate chip cookie dough, so <a href="http://www.kevinandamanda.com/recipes/dessert/chocolate-chip-cookie-dough-cupcakes.html#_a5y_p=1384164">this recipe</a> seemed like just the thing for her birthday party.<br />
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It worked like *MAGIC*--frozen balls of cookie dough plopped on top of uncooked batter:<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjO8zhuOyVhKM09kzIFVTL1RL6AC-iekK59MSYMy3ZaO3iXwmBX29xQI94oiANswsk5k5myaMp5Orpy-hXQvnuUytyXE0Ve6N_hsLJ4SEZkOdJJ1nzDMdFLCexN26so3D-aRzMzAMogWqk/s1600/2014-09-04+18.46.40.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjO8zhuOyVhKM09kzIFVTL1RL6AC-iekK59MSYMy3ZaO3iXwmBX29xQI94oiANswsk5k5myaMp5Orpy-hXQvnuUytyXE0Ve6N_hsLJ4SEZkOdJJ1nzDMdFLCexN26so3D-aRzMzAMogWqk/s1600/2014-09-04+18.46.40.jpg" height="320" width="240" /></a></div>
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During their time in the oven, the dough sinks down to the bottom and the cake batter rises up around it:<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhtA_cuuHAynRfVOSRzaqqQLRft6waActAuFIN3ODyJjfaTtjrCOTvMGUOW_8AZUkiWUFUNfeLnvRj3DvZFOMeCIIX5ZoxbqmJt6DGG_wMhGIvfkW7ywx6LfVHTiMM3JTc_sWcLHMEIs-4/s1600/2014-09-04+19.02.43.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhtA_cuuHAynRfVOSRzaqqQLRft6waActAuFIN3ODyJjfaTtjrCOTvMGUOW_8AZUkiWUFUNfeLnvRj3DvZFOMeCIIX5ZoxbqmJt6DGG_wMhGIvfkW7ywx6LfVHTiMM3JTc_sWcLHMEIs-4/s1600/2014-09-04+19.02.43.jpg" height="320" width="240" /></a></div>
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Truly astounding feats of culinary trickery! (What else can I make into little frozen bits and cook into cupcakes like this?!) That bit of uncooked dough at the bottom of the cupcake makes the whole thing rich and surprising.<br />
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And the Cookie Dough Buttercream Frosting? Wow. Wowee wow wow. I'm working on finding other ways to use it (I mean other than just eating it out of the bowl with a spoon). It was so rich and delicious, had so many of the qualities of cookie dough--especially the granular texture, which I love.<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj3cVd-UveugFWkv-2lIUNQVIcIrNXIVt9daYJUqbJE9pkcA1NPZQ_WlnwIE45L89y4J3plaf2jAH5EF9Pa9kofv5gugVHmGEnCbJcQTPFopunJAkE2-WiFdS9u1HqtRf4smbU-U4uLXLU/s1600/2014-09-04+20.30.21.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj3cVd-UveugFWkv-2lIUNQVIcIrNXIVt9daYJUqbJE9pkcA1NPZQ_WlnwIE45L89y4J3plaf2jAH5EF9Pa9kofv5gugVHmGEnCbJcQTPFopunJAkE2-WiFdS9u1HqtRf4smbU-U4uLXLU/s1600/2014-09-04+20.30.21.jpg" height="320" width="240" /></a></div>
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TGIP Rating--<a href="http://www.kevinandamanda.com/recipes/dessert/chocolate-chip-cookie-dough-cupcakes.html#_a5y_p=1384164">Chocolate Chip Cookie Dough Cupcakes</a>--KEEPER. So so good.</div>
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Next up: Rhubarb season came and went and although I got *pretty* close, I did not quite achieve rhubarb pie perfection. Good thing that stuff grows again next year. In the meantime, we're ready for Autumn at our house. And that means <a href="http://www.buzzfeed.com/laraparker/things-all-basic-white-girls-do-during-the-fall#105hrbh">pumpkin spice everything</a>. It's one of the things I love about the change of seasons, the change in what flavors we want to eat. Also, I need cookies. Found <a href="http://www.averiecooks.com/2014/09/buttery-pecan-pumpkin-spice-cookies.html">this recipe</a> today and instantly wanted to bake them.</div>
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April Fossenhttp://www.blogger.com/profile/16028011102632277657noreply@blogger.com0tag:blogger.com,1999:blog-6725535537827509614.post-44870499153034748312014-06-20T15:08:00.000-06:002014-06-20T15:08:40.309-06:00Cherry Limeade Cupcakes<div class="separator" style="clear: both; text-align: center;">
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<span style="text-align: center;">First off, you should know that Cherry Limeade is probably my favorite thing in the world. Okay. ONE OF my favorite things. So, this </span><a href="http://www.cookingclassy.com/2014/05/cherry-limeade-cupcakes/" style="text-align: center;">cupcake recipe</a><span style="text-align: center;"> was sort of a "OF COURSE I want to make that and why didn't I think of it myself" proposition. </span><br />
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Positives first: I've never used a recipe that so precisely yielded exactly what it promised. I tripled the recipe. Enough batter for EXACTLY 36 cupcakes and the perfect amount of frosting to frost those 36 cupcakes. Brilliant. Turns out, I made a dozen more than I should have and they ended up here 3 days later:<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgbXjfDRJC9a2ZmxeMw2kQ0yAAmQTNBTB_TmkrXrp8MZ7eqElylFD9C5CyazYLZz_maML4GMwBwRoZTRUvYWjbpn9y61aEGWjGAPJSJuY0HzfVtcPrGu4lilMrpqWYMs6wDpjv3oaLisl4/s1600/2014-06-17+22.40.42-1.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em; text-align: center;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgbXjfDRJC9a2ZmxeMw2kQ0yAAmQTNBTB_TmkrXrp8MZ7eqElylFD9C5CyazYLZz_maML4GMwBwRoZTRUvYWjbpn9y61aEGWjGAPJSJuY0HzfVtcPrGu4lilMrpqWYMs6wDpjv3oaLisl4/s1600/2014-06-17+22.40.42-1.jpg" height="320" width="240" /></a></div>
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But that's on me. I should have sent the extras home with this one. He looks like he could use an extra cupcake or 12, doesn't he?</div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhswfmzYvHowB2E2Q6LteH5UN-Mpc9knzXbCV7k6IFxXFpGbQVreUM5DECCY74yxTdDRMzC7yd1nCq_Vdxi3Tu924LRKTsGEZQZuiqE4KavAPURXmUiVew-DRl14-miteuXhlAJ9xFsh_I/s1600/2014-06-15+14.41.08.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em; text-align: left;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhswfmzYvHowB2E2Q6LteH5UN-Mpc9knzXbCV7k6IFxXFpGbQVreUM5DECCY74yxTdDRMzC7yd1nCq_Vdxi3Tu924LRKTsGEZQZuiqE4KavAPURXmUiVew-DRl14-miteuXhlAJ9xFsh_I/s1600/2014-06-15+14.41.08.jpg" height="320" width="240" /></a></div>
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The cake itself was lovely, not too sweet, nice level of lime-y-ness. Also, they're pretty to look at (even if I didn't do all the garnishing I could have and even though my cherries didn't have stems) (which, why didn't they?!):</div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjXTA_IsX2sCEpYrQ-oG0P7gxujB-Hmo7nCECxuwpBib1x8RbdT6S6rCeEOKZXOwXosVPGeCxUnzjo6XETPbKSX_O0JGY8saX3UblOKNsz57uIRjIKVGlVgypKSFsYUb6EStqb5tal_c9g/s1600/2014-06-15+10.56.12-1.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjXTA_IsX2sCEpYrQ-oG0P7gxujB-Hmo7nCECxuwpBib1x8RbdT6S6rCeEOKZXOwXosVPGeCxUnzjo6XETPbKSX_O0JGY8saX3UblOKNsz57uIRjIKVGlVgypKSFsYUb6EStqb5tal_c9g/s1600/2014-06-15+10.56.12-1.jpg" height="320" width="240" /></a></div>
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Now, for the negatives. Which, there's only one and it's a niggling little thing: I need more cherry in my cherry frosting. And maybe less generalized sweetness. </div>
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Fortunately, these were very quick and easy to whip together, so I can try again. I might try a little cherry extract along with the maraschino cherry juice. And I might see if I can reduce the powdered sugar and still get the right texture. Because the idea is perfection. I think I just need to tweak it for my personal tastes.</div>
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TGIP Rating--Cherry Limeade Cupcakes--Almost there. Almost. I'll take another crack and see if I can't make them perfect FOR ME. As the recipe stands right now, they are probably perfect for somebody else. Maybe even you.</div>
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Next up: A beloved and generous friend has gifted me with pounds and pounds of rhubarb this summer. I'm a relative newcomer to it, so I'm improvising much of the time, but I'm doing my best to solve the mystery that is "pie plant" (I kind of love that that's what rhubarb is called in some circles). I'm guinea-pigging my friends and loved ones and working toward the perfect rhubarb pie recipe. And then you'll have it too!</div>
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April Fossenhttp://www.blogger.com/profile/16028011102632277657noreply@blogger.com1tag:blogger.com,1999:blog-6725535537827509614.post-25994175009777418902014-05-23T08:30:00.000-06:002014-05-23T08:30:00.222-06:00Frosted Sugar Cookie Bars<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgm6kg0XNDDveh3vX1-UlS2ufSVxtVPJ8XIo0DrGaKpeclxGjo-8MNbWWATN3JUEVRPK23shY0l-Ub5qA9JmNVbZafdv8dgtwNx0-sJmnrH8sRjLl4MWeCJ1Ks_PHC4jjWqWBTvN-yVlp0/s1600/2014-05-04+11.08.16-2.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgm6kg0XNDDveh3vX1-UlS2ufSVxtVPJ8XIo0DrGaKpeclxGjo-8MNbWWATN3JUEVRPK23shY0l-Ub5qA9JmNVbZafdv8dgtwNx0-sJmnrH8sRjLl4MWeCJ1Ks_PHC4jjWqWBTvN-yVlp0/s1600/2014-05-04+11.08.16-2.jpg" height="320" width="320" /></a></div>
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Seriously? Yes, seriously. This is the only picture I took. Because I wasn't planning on blogging about these cookies. But they are my everything. As much as I love chocolate, nothing hits my sweet spot like a good, crispy-on-the-outside, soft-on-the-inside frosted sugar cookie. Nothing. It makes me feel like I'm 5 years old and don't have a care in the world and can just be in the moment of eating that cookie. But, as I've said before I hate the refrigerating, rolling, cutting aspect of making sugar cookies. Remember when I said I'd never use another sugar cookie recipe ever, <a href="http://www.thankgoditspieday.com/2014/02/easiest-sugar-cookies.html">when I made these</a>? Yeah, I lied. <a href="http://www.ourbestbites.com/2014/02/frosted-sugar-cookie-bars-with-fluffy-buttercream-frosting/">THIS is the recipe I'll never cheat on</a>. I want to make and eat these bars every day. For every holiday. Independence Day coming up? Yeah, Imma make them and sprinkle them with red, white, and blue sprinkles. Halloween? Orange and black sprinkles. Or maybe I'll use those teeny tiny bones and googly eyes sprinkles I have in my pantry. Christmas? Red and green. You see where I'm going. I can't think of a holiday (or a day of the week that ends with Y) when I wouldn't want to eat these. In fact, Monday is Memorial Day. What sprinkles should I use? Because I'm making them. And so should you. You're welcome.<br />
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TGIP Rating--Frosted Sugar Cookie Bars--KEEPER.<br />
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Next up: I'm just about finished with the first phase of my super secret project. And school's almost out. And maybe we need cupcakes up in here. Like <a href="http://www.cookingclassy.com/2014/05/cherry-limeade-cupcakes/">these ones</a>.April Fossenhttp://www.blogger.com/profile/16028011102632277657noreply@blogger.com0tag:blogger.com,1999:blog-6725535537827509614.post-91325078786824499982014-05-09T08:30:00.000-06:002014-05-09T08:30:00.430-06:00Sweet & Salty Millionaire's Layer Cake<div class="separator" style="clear: both; text-align: center;">
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjBiNTd5V257_JRZf0lLz6KXm5Guoqp9d7scJLaW4x6rgXlw2KyXIgLaVlMCmJwTI2NdKC_9ZgS1e9O0W5UNH_NmiOEvbIzUM5R_vO67INSn5tTT52SVj_tbJ5OoVkyQhyphenhyphen7tuiB1DV-J9Q/s1600/10155354_10152060181991931_8732383298410133062_n.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjBiNTd5V257_JRZf0lLz6KXm5Guoqp9d7scJLaW4x6rgXlw2KyXIgLaVlMCmJwTI2NdKC_9ZgS1e9O0W5UNH_NmiOEvbIzUM5R_vO67INSn5tTT52SVj_tbJ5OoVkyQhyphenhyphen7tuiB1DV-J9Q/s1600/10155354_10152060181991931_8732383298410133062_n.jpg" height="320" width="320" /></a></div>
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This guy (AKA mr.) had a birthday last week. And graduated from the University of Utah on the same day. AND he didn't just graduate, he graduated <a href="http://registrar.utah.edu/handbook/honors.php">Magna Cum Laude</a>, which for this school means he was in the top 3.5% of graduating seniors. I almost burst with happiness for him. Seriously. My happiness leaked out my eyes all day.<br />
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So, he deserved a <a href="http://sweetapolita.com/2014/03/sweet-salty-millionaires-layer-cake/">cake meant for a millionaire</a>. And this was exactly right. There are a lot of steps on that recipe and it looks like it's going to be super difficult. But it wasn't. Okay, maybe I cheated a little because I'm not so good at making caramel. I bought some of this for the caramel layer (buying stuff is super easy):<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjSTuZeBHg38zwujgL3C0nf1JjU80zNAEq0Xp8kVCDKZz26TxLsS-xXhQvPthPaM2R6w0XM2WoRmlTiVv1XS7HZXKAXXUznNv80ONnZTVto9CduqeNL23KiRJpFt45IET44AhbuA1cI5JU/s1600/51WkBS5NyFL._SY300_.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjSTuZeBHg38zwujgL3C0nf1JjU80zNAEq0Xp8kVCDKZz26TxLsS-xXhQvPthPaM2R6w0XM2WoRmlTiVv1XS7HZXKAXXUznNv80ONnZTVto9CduqeNL23KiRJpFt45IET44AhbuA1cI5JU/s1600/51WkBS5NyFL._SY300_.jpg" /></a></div>
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I consider it a smart concession to my known lack of talent in a particular area.<br />
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Then I made the shortbread crumble (super easy):<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjLhpecOt7cjur8lm3GS_xDzva2aOkG1cAmldsgK9kTjMPnpybZKWJ-6xLpAiO0IRKBgsF1qRtDu8GUgnnpbLGqcslvFVPt766RIixeCw_bKSe4aJ2ZaAi8fLcXQijcGPQVcgO7W0h_G7k/s1600/2014-05-02+20.57.40.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em; text-align: center;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjLhpecOt7cjur8lm3GS_xDzva2aOkG1cAmldsgK9kTjMPnpybZKWJ-6xLpAiO0IRKBgsF1qRtDu8GUgnnpbLGqcslvFVPt766RIixeCw_bKSe4aJ2ZaAi8fLcXQijcGPQVcgO7W0h_G7k/s1600/2014-05-02+20.57.40.jpg" height="320" width="240" /></a></div>
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Then I made the cake layers (super easy), the buttercream (super easy), and the ganache (super easy). (No, seriously). Then I gathered it all together for assembly.</div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgOOR2pEH_OvekhC888tozpFF5ruERkLWDAkPULZeMGoMEiOyX_QhxWK1E8i22Zs8lW_zte52thxtdt9RMBM81MNn1keosLF8whzMSupYzqQLM4KvruWWgnvwiqgFR1mTK7Sy57yvL_YDk/s1600/2014-05-03+16.05.40.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgOOR2pEH_OvekhC888tozpFF5ruERkLWDAkPULZeMGoMEiOyX_QhxWK1E8i22Zs8lW_zte52thxtdt9RMBM81MNn1keosLF8whzMSupYzqQLM4KvruWWgnvwiqgFR1mTK7Sy57yvL_YDk/s1600/2014-05-03+16.05.40.jpg" height="320" width="240" /></a></div>
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I'm going to be honest here and admit that I should have let the ganache cool more, but I'm impatient. Also a known lack. But look how amazing the buttercream/caramel/shortbread crumble filling looks:<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjFHVv2IKgTReQmwL3mn8cJmWh3Il-sJyT-UVoFJsK-F8sOAMPKmqUVlsR_eA1V9u_5HKQWbNXnHIWnVZEIxkh8TZcJ7sQt3DyyHNS20uRuaLe2AaRZ-N8xIjpIovcpbbMXAS8O8Do7VO8/s1600/2014-05-03+16.21.59.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjFHVv2IKgTReQmwL3mn8cJmWh3Il-sJyT-UVoFJsK-F8sOAMPKmqUVlsR_eA1V9u_5HKQWbNXnHIWnVZEIxkh8TZcJ7sQt3DyyHNS20uRuaLe2AaRZ-N8xIjpIovcpbbMXAS8O8Do7VO8/s1600/2014-05-03+16.21.59.jpg" height="320" width="240" /></a></div>
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And then I sprinkled regular and red sea salt around the top and more shortbread crumbles around the bottom (what is it about the bottom edge of a cake that bugs me so much I always have to cover it up?).<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhrgUQN8c6oyQxVYl2VQkItvx3NNH3u3zC-q1ZKVZn0pE91SxRc-m1O8siBKQ3EFZ7qJWCJgnd4OivDwBjkJ4_CnTrfkjRU9c_o7HjlTolGStv8QCsjxr0VqS-Y0iyTHbshuQBKuvThFlQ/s1600/2014-05-03+17.14.20.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhrgUQN8c6oyQxVYl2VQkItvx3NNH3u3zC-q1ZKVZn0pE91SxRc-m1O8siBKQ3EFZ7qJWCJgnd4OivDwBjkJ4_CnTrfkjRU9c_o7HjlTolGStv8QCsjxr0VqS-Y0iyTHbshuQBKuvThFlQ/s1600/2014-05-03+17.14.20.jpg" height="320" width="240" /></a></div>
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And then we ate it. So rich. So delicious. Perfectly moist cake. Perfect ganache. The surprise of the crunch of cookies in the filling was just delightful. A complete success and just the thing for my amazing husband's birthday/graduation celebration weekend.<br />
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TGIP Rating--Sweet & Salty Millionaire's Cake--KEEPER. Reminder to myself: next time make the ganache before the buttercream. Let it cool while making the buttercream. Then both will be at perfect assembly consistency at the same time.</div>
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Next up: More work on my top secret project that I probably still can't talk about for a few months. AND...the sugar cookie that is my new everything.</div>
April Fossenhttp://www.blogger.com/profile/16028011102632277657noreply@blogger.com0tag:blogger.com,1999:blog-6725535537827509614.post-37568091619087510922014-04-11T08:30:00.000-06:002014-04-11T08:44:33.080-06:00(New and Improved) Salt Lake Bomb PieThere's no recipe for this. So sorry. Because it's the easiest pie in the world.<br />
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Here's how you do it:<br />
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Make pie dough. <a href="https://docs.google.com/document/d/1XGCTToqp29fzJIh5rdowf8KxWaxMZvAaKLnq4tiG24k/preview">This is a good recipe</a>. I know because it's mine.<br />
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Buy 3 Kouing Aman from <a href="http://les-madeleines.com/">this place</a>. You'll probably want to buy more than 3 because they're the most delicious things in the world and this little Salt Lake bakery is kind of famous for them. You can have them shipped anywhere in the US. Cut your Kouing Aman up into cubes like so.<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjUK8ZB1X8ePf6l0ZxwY6K75uuI78cGL0wPJofcraFgicZzEh7QJ6-R-obg67EyvURH7aTMT7BSgepF5uIHiVAjSsSxLraau_IN8wI1LxWUt9PtcBKE4KVgdsmypR53rHzVik7GmyfNi80/s1600/2014-03-30+10.48.54.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjUK8ZB1X8ePf6l0ZxwY6K75uuI78cGL0wPJofcraFgicZzEh7QJ6-R-obg67EyvURH7aTMT7BSgepF5uIHiVAjSsSxLraau_IN8wI1LxWUt9PtcBKE4KVgdsmypR53rHzVik7GmyfNi80/s1600/2014-03-30+10.48.54.jpg" height="320" width="240" /></a></div>
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Find a Chess Pie recipe and follow the instructions. <a href="http://www.thankgoditspieday.com/2010/01/chess-pie.html">Here's a good one</a> (it's on my blog, but it's from the Fannie Farmer Cookbook). I used only 3/4 cup of sugar because there's a good bit of sweetness to the Kouing Aman. Especially pay attention to the instructions re: prebaking the crust. After prebaking, place your cubed Kouing Aman in the crust and pour in the Chess Pie filling. Follow the instructions in your Chess Pie recipe for baking. Take out of your oven the most beautiful pie you'll ever see.<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh3cX1kN0UjFG_7zytOuY004Z-yL-wGjXtYVE8wvaqB8MMPIg2fpl9djGhZmo-tHEezOrMke8PSpDeCGllniKPTXVHMShJUqgtDafbzOJAj6kOo41bHJO_Hxm7UNpEum6CbrJF7Yt6XAhg/s1600/2014-03-30+11.56.45.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh3cX1kN0UjFG_7zytOuY004Z-yL-wGjXtYVE8wvaqB8MMPIg2fpl9djGhZmo-tHEezOrMke8PSpDeCGllniKPTXVHMShJUqgtDafbzOJAj6kOo41bHJO_Hxm7UNpEum6CbrJF7Yt6XAhg/s1600/2014-03-30+11.56.45.jpg" height="320" width="240" /></a></div>
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Serve it to friends and family with a dollop of whipped cream or some vanilla ice cream. Watch how amazed they are at your culinary skills. Don't tell them that this pie required no skills. Aside from knowing where to buy good pastries.<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhoFvO2hr9banseyNu99AcJS1O5cLPEXSsshZ1zcboeIbWUP6mBZ9BR5YKCjOnJ6l81QVI4PfFVcYgJGe6Ntuy5WYAhsYVMr1GyOFs0n0Fq2__WIu2lgodsHjVqbBx7TzhjJKXI9wLy1eg/s1600/2014-03-30+20.15.18.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhoFvO2hr9banseyNu99AcJS1O5cLPEXSsshZ1zcboeIbWUP6mBZ9BR5YKCjOnJ6l81QVI4PfFVcYgJGe6Ntuy5WYAhsYVMr1GyOFs0n0Fq2__WIu2lgodsHjVqbBx7TzhjJKXI9wLy1eg/s1600/2014-03-30+20.15.18.jpg" height="320" width="240" /></a></div>
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Honestly, it's ridiculous how good this is. It's like caramel bread pudding pie. With kind of a crunchy top and softy sweet eggy insides. But not too soft. Or too eggy. Or too sweet. I've mentioned before that we often have a surplus of baked goods at our house and they sometimes end up in the trash (shame). This pie disappeared faster than anything I've made in quite some time. And Seconda said, "This is what they sell at pie shops in heaven." Success.<br />
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TGIP Rating--Salt Lake Bomb Pie, Kouing Aman Chess Pie, whatever you want to call it--such a KEEPER.<br />
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Next up: I'm about to embark on a food-related project that is top secret for now. It will use up a good portion of my cooking/baking free time at least until the end of May. I will probably bake treats here and there and blog about them, but with less frequency than I have been. At any rate, stay tuned!<br />
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P.S. I finally did get some cake that scratched my itch. It was not homemade. It was from <a href="http://www.mrsbackers.com/">Mrs. Backer's Pastry Shop</a>, another beloved bakery here in Salt Lake (maybe all bakeries should be pink). I'm pretty sure their buttercream isn't all butter, but I also know that it's strangely comforting. And sometimes that's just what a girl needs to hit the spot.April Fossenhttp://www.blogger.com/profile/16028011102632277657noreply@blogger.com0tag:blogger.com,1999:blog-6725535537827509614.post-21925991444516110252014-03-21T08:30:00.000-06:002014-03-21T08:30:00.682-06:00Lazy Cake AKA Aunt Naomi's Chocolate Fudge Cake<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiM1G2Dw4m5GQQntCeSGpb7uW1WVUyyhIG7vIHt8THlfurIRCjfiAM_uH0DMIvo5PtSMV6LPiId0w3VaEpKqpO9jgpKtN39fqre8jqoCNj0-Bsm5nb97IoaKTu4bGbogFnnn1djr9hDLuc/s1600/2014-03-09+17.36.32-1.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiM1G2Dw4m5GQQntCeSGpb7uW1WVUyyhIG7vIHt8THlfurIRCjfiAM_uH0DMIvo5PtSMV6LPiId0w3VaEpKqpO9jgpKtN39fqre8jqoCNj0-Bsm5nb97IoaKTu4bGbogFnnn1djr9hDLuc/s1600/2014-03-09+17.36.32-1.jpg" height="320" width="240" /></a></div>
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Let's get one thing straight right now: <a href="http://bakingsociety.com/2013/06/19/lazy-cake-aka-aunt-naomis-chocolate-fudge-cake/">this is not a chocolate cake</a>. I know. It says it is in the title. It even has a brownish tinge to it like a chocolate cake would (see below). But it's not. And it CERTAINLY doesn't deserve the word "fudge" anywhere near it.</div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjSKGW16rDDjVZfjUBz1qffCR9x5gDg2ydhOX9UbBaqbbyigbX_FlFDIgRmZQ25o-BH30VDGwmD69Lq4GIBgoEkJqqDmJbH2RjfC3T-Gw8JEQJ-iTAgAusSTRxLi1_HOmKxCqo3FrFmj3I/s1600/2014-03-11+18.47.39.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjSKGW16rDDjVZfjUBz1qffCR9x5gDg2ydhOX9UbBaqbbyigbX_FlFDIgRmZQ25o-BH30VDGwmD69Lq4GIBgoEkJqqDmJbH2RjfC3T-Gw8JEQJ-iTAgAusSTRxLi1_HOmKxCqo3FrFmj3I/s1600/2014-03-11+18.47.39.jpg" height="320" width="240" /></a></div>
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Now, DON'T GET ME WRONG. This is a good cake. Delicious. In fact, there were a couple of people (namely, Seconda, who wants this as her birthday cake) who thought it was one of the best cakes they've ever had. It's tender and moist and the frosting is really tart and sweet and creamy and cream-cheesy and lovely. AND it does deserve the "lazy" part of the title. No, it's not exactly a one-bowl cake, but it's so easy to mix up batter and not fuss with layers, just pour it all into one pan and slather that thing with a thick layer of frosting. Exactly what I wanted. BUT I wanted CHOCOLATE. Hence, my cake itch is still not scratched. I'm starting to worry that it may never be.</div>
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I know you have a family recipe out there (that doesn't come from a box) for a good, old-fashioned, chocolate lazy Sunday cake. Send it to me. Like, now.</div>
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In the meantime...</div>
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TGIP Rating--Lazy Cake--KEEPER. Like I said, Seconda wants it for her birthday. And it's really a lovely cake. It just won't scratch your chocolate itch.</div>
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Next up: A while back I tried to do a riff on the Baltimore Bomb Pie, I called it a <a href="http://www.thankgoditspieday.com/2010/11/salt-lake-bomb-pie.html">Salt Lake Bomb Pie</a>. I think it needs improvement. Namely, it needs to contain the thing that <a href="http://www.les-madeleines.com/index.html">my favorite Salt Lake bakery</a> is really famous for: Kouing Aman. If you live in Salt Lake (or nearby) and you haven't been to this bakery or tried this pastry...mend your ways. </div>
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<br />April Fossenhttp://www.blogger.com/profile/16028011102632277657noreply@blogger.com1tag:blogger.com,1999:blog-6725535537827509614.post-92076618905686649252014-03-14T08:30:00.000-06:002014-03-14T08:33:01.363-06:00Coconut Curry Chicken Pot Pie<div class="separator" style="clear: both; text-align: center;">
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HAPPY PI DAY!</div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEichUl64UJr7BJ_aEZobeFjpFfbfgAZpH8JYHgX1CjNvLBZ0OffFltMuJsSTer6aMOH7jW76VC4scPN4EuYuVOgXrAe_RYxNNY5I89EzAXrNJx5sq23i88v7Oiu1k8wAgO98Kv6o8aDsLc/s1600/2014-03-02+16.52.05.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEichUl64UJr7BJ_aEZobeFjpFfbfgAZpH8JYHgX1CjNvLBZ0OffFltMuJsSTer6aMOH7jW76VC4scPN4EuYuVOgXrAe_RYxNNY5I89EzAXrNJx5sq23i88v7Oiu1k8wAgO98Kv6o8aDsLc/s1600/2014-03-02+16.52.05.jpg" height="320" width="240" /></a></div>
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I rarely make savory pies and every time I do make one I wonder why I don't do it more often. I guess there's a lot of chopping involved. And usually you have to get the sauce to just the right level of thickness so the pie isn't runny when you cut into it. And that's intimidating. But, honestly, I make some pretty complicated desserts, so I need to just get over my savory pie aversion. Especially because they always end up YUMMY. This was no exception. I was initially concerned about the coconut part of the recipe because mr. is not much of a fan. But it is really subtle and just lends a richness to the flavor without making it heavy like cream would. The sauce is spiced nicely and has just the right amount of thickness. The vegetables are perfectly cooked, not underdone but not mushy. All around, completely delicious. <a href="http://www.completelydelicious.com/2014/02/coconut-curry-chicken-pot-pie.html">Go here for the recipe</a>.</div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEicjWO9BNPy9J2dmYvIQ8MXSRlz5FFMraxQjLsa4zVBuxHZP-oJxLduVHDCdrE2zk6QWWYW4jEvXKHCNFwFYG_kgyp91mlSTODdOskn9zUvUjHMZwB6T85ZdINhz7EIHP29mt8VTdMfypc/s1600/2014-03-02+16.56.44.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEicjWO9BNPy9J2dmYvIQ8MXSRlz5FFMraxQjLsa4zVBuxHZP-oJxLduVHDCdrE2zk6QWWYW4jEvXKHCNFwFYG_kgyp91mlSTODdOskn9zUvUjHMZwB6T85ZdINhz7EIHP29mt8VTdMfypc/s1600/2014-03-02+16.56.44.jpg" height="320" width="240" /></a></div>
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I used my own crust recipe, but used a different method of making it. A method named Food Processor. That was a mistake. When you have a method that works, don't mess with it. The crust still tasted fine, of course, but was impossible to deal with, both cooked and uncooked (you can see my shoddy patching job above). It was just SO fragile. And when it was cooked, it looked okay, the patching job isn't very evident (see below), but it SHATTERED when I cut into it. So, even with a good thickness to the sauce, due to my own error in judgment the pie was virtually impossible to serve in any sort of pie-like shape. Everybody essentially got a pile of filling and crust on their plate. Not pretty.</div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgPCqQm5SuyDDRUC02sU-ieIsa1k2M1_QWADzCROFuynjKJ5E90z_sJSWxgnllczDzSZLV276MIXN0xwadKxQOunuOS4WoKt4-QrRhVld4pwYfKVrskxmyHGgHUHXWmoEEN8-VoH6ygP1Y/s1600/2014-03-02+18.13.08.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgPCqQm5SuyDDRUC02sU-ieIsa1k2M1_QWADzCROFuynjKJ5E90z_sJSWxgnllczDzSZLV276MIXN0xwadKxQOunuOS4WoKt4-QrRhVld4pwYfKVrskxmyHGgHUHXWmoEEN8-VoH6ygP1Y/s1600/2014-03-02+18.13.08.jpg" height="320" width="240" /></a></div>
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TGIP Rating--Coconut Curry Chicken Pot Pie--KEEPER. I'll definitely try this again, and do the crust the right way. I have no doubt that it will be delightful.</div>
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Next up: <a href="http://bakingsociety.com/2013/06/19/lazy-cake-aka-aunt-naomis-chocolate-fudge-cake/">Lazy Cake AKA Aunt Naomi's Chocolate Fudge Cake</a>. I've still got that cake itch that needs to be scratched. But I need a lazy Sunday project.</div>
<br />April Fossenhttp://www.blogger.com/profile/16028011102632277657noreply@blogger.com0tag:blogger.com,1999:blog-6725535537827509614.post-56439607962909031432014-03-07T08:30:00.000-07:002014-03-07T08:30:01.014-07:00Brown Butter Cake with Vanilla Bean Cream<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgIVnbXuTVNRrRRNUqVcf3y4mDrLMAW8c3zR5-891IiqtrcJxLd4jgfVChWwW9bm_BiQY4dFUiuTuS_dsTJEX4qT_d6jGzEa72QYujG12wtBoTPL7qOevYXShA5KY7cowzsu1fSvfPKHas/s1600/2014-03-02+18.12.37.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgIVnbXuTVNRrRRNUqVcf3y4mDrLMAW8c3zR5-891IiqtrcJxLd4jgfVChWwW9bm_BiQY4dFUiuTuS_dsTJEX4qT_d6jGzEa72QYujG12wtBoTPL7qOevYXShA5KY7cowzsu1fSvfPKHas/s1600/2014-03-02+18.12.37.jpg" height="320" width="240" /></a></div>
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I give <a href="http://www.raspberricupcakes.com/2014/01/brown-butter-cake-with-vanilla-bean.html">this one</a> a resounding "meh". I had such high hopes for it. What could be better than a Brown Butter Cake anyway?! I don't know, I guess a cake with a more tender crumb. Or something. I can't even put my finger on what it was that disappointed me about this. But it utterly failed at scratching my cake itch. What it succeeded at is making me want to mix up some brown butter buttercream frosting. Now I need to go find a recipe...</div>
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TGIP Rating--Brown Butter Cake with Vanilla Bean Cream--MEH. Won't make this one again. Far too many other good cakes out there.</div>
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Next up: A savory pie, for a change. <a href="http://www.completelydelicious.com/2014/02/coconut-curry-chicken-pot-pie.html">Coconut Curry Chicken Pot Pie</a>, to be exact.</div>
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<br />April Fossenhttp://www.blogger.com/profile/16028011102632277657noreply@blogger.com0tag:blogger.com,1999:blog-6725535537827509614.post-56957007039057103832014-02-21T08:30:00.000-07:002014-02-21T08:30:03.173-07:00Easiest Sugar Cookies<a href="http://www.completelydelicious.com/2014/02/easiest-sugar-cookies.html#comment-60820">And they are.</a> As easy as<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhJ2vszAJMjIOS6avJGJvxVm5ANEtihqgfdgoaOIKGZ2m6h3lToE3ULjeDbJdQqnBC2gCe9j5Ogsi0hLh15C7x5j851HL9LLpj33Pnp1n2AwyES6UfypFCUI1Oh7kCReZ88dCJ1q7K6xW0/s1600/2014-02-09+16.03.17.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhJ2vszAJMjIOS6avJGJvxVm5ANEtihqgfdgoaOIKGZ2m6h3lToE3ULjeDbJdQqnBC2gCe9j5Ogsi0hLh15C7x5j851HL9LLpj33Pnp1n2AwyES6UfypFCUI1Oh7kCReZ88dCJ1q7K6xW0/s1600/2014-02-09+16.03.17.jpg" height="320" width="240" /></a></div>
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2.</div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiH4LVZ5VRIossQvwmKKPYHapteb4men2yWNTLRUsGDWdSoLx6ENL3WWPzUqwDZAQ6pnqDAdCyKLX1S2Y8EdcsOdgoDGHkrCls1I9FfoHl6KEXwfGrMr1LJ6hYNUeHVPKAGnmMXnJysVms/s1600/2014-02-09+16.09.05.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiH4LVZ5VRIossQvwmKKPYHapteb4men2yWNTLRUsGDWdSoLx6ENL3WWPzUqwDZAQ6pnqDAdCyKLX1S2Y8EdcsOdgoDGHkrCls1I9FfoHl6KEXwfGrMr1LJ6hYNUeHVPKAGnmMXnJysVms/s1600/2014-02-09+16.09.05.jpg" height="320" width="240" /></a></div>
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3.</div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjyQaQswukso5ceQPQSrf4GgzXKGUoeMbpPJ13LW0WEWNtDlL2zc-FS0uyKjvIV-h2IGLoDpyPvnz_zcyb6LR9JBX9Gv0NT0txJoqbgcMkbhJWxkz2swGSreMgGh-pN_HZXtINXYSu6MyI/s1600/2014-02-09+19.20.09-1.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjyQaQswukso5ceQPQSrf4GgzXKGUoeMbpPJ13LW0WEWNtDlL2zc-FS0uyKjvIV-h2IGLoDpyPvnz_zcyb6LR9JBX9Gv0NT0txJoqbgcMkbhJWxkz2swGSreMgGh-pN_HZXtINXYSu6MyI/s1600/2014-02-09+19.20.09-1.jpg" height="320" width="240" /></a></div>
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<span style="text-align: start;">Go make them. Make up a holiday. Dye your frosting pink or blue or something appetizing. Sprinkle some sprinkles and then eat them. Because these won't take you 12 hours like normal sugar cookies do. And you'll be so pleased with the softy chewy crunchiness of them. In fact, you'll make them for your kids and then you'll eat them all yourself.</span></div>
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<span style="text-align: start;">TGIP Rating--Easiest Sugar Cookies--KEEPER. I'm never using any other recipe. Ever.</span></div>
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<span style="text-align: start;">Next up: Okay, so I didn't make the cake I was going to make. We had planned a gathering that got waylaid by sickness, so a fancy layer cake seemed like too much for our little family. Which still leaves me wanting cake. But something simple. A Sunday night cake, if you know what I mean. I think I'll try <a href="http://www.raspberricupcakes.com/2014/01/brown-butter-cake-with-vanilla-bean.html">this one</a>. </span></div>
April Fossenhttp://www.blogger.com/profile/16028011102632277657noreply@blogger.com0tag:blogger.com,1999:blog-6725535537827509614.post-63793629955636054312014-02-07T08:30:00.000-07:002014-02-07T08:30:00.436-07:00Cookie Time!<div class="separator" style="clear: both; text-align: center;">
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It's cookie season at my house. Apparently. I've been making a big batch of oversize cookies every weekend to get my people through the week. I think mainly I'm just trying to keep them off the Oreo wagon. Although, speaking of Oreos, mr. mentioned the other day that he'd really like a salted Oreo. Ideas? Recipes you can fling my way?<br />
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Anyway, mostly I've been making regular <a href="http://www.verybestbaking.com/recipes/18476/Original-NESTL%C3%89-TOLL-HOUSE-Chocolate-Chip-Cookies/detail.aspx">Nestle Toll House Cookies</a>, but adding a 1/2 cup of coconut and scooping the dough into double-sized cookies. A couple of weeks ago I gave <a href="http://www.completelydelicious.com/2014/01/whole-wheat-chocolate-chip-coconut-cookies.html">these</a> a try (and *shame* didn't take any pictures). My kids objected to the nutty flavor of the whole wheat, but my husband quite liked them. For my taste, the coconut oil made them a little greasy. So, I'm not sure I'm a fan. This last weekend I made <a href="http://therecipecritic.com/2013/07/brown-butter-salted-caramel-snickerdoodles/">these</a>. They're really delicious. I think the salt is what brings the recipe together and makes the flavor unique. They get stale really quickly, though. So, if you are a person who restricts your kids to one (giant) cookie a day, (this is mainly a reminder to me) you might want to roll and refrigerate or freeze some of the dough to bake another day.<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjyswK6dN2xLA3C1nGUdstTV7EsuXhQnOwlfx3soJV7q7fqIFJfmZU2oaWoGKfqdotl0kDSH0zOrP_DD_f6TL0loMZAvev9rzEVPfVghEUZO-vAIP3S_iM1rDp8AMkWDxLXkqYhsiOraOA/s1600/2014-02-02+15.30.42-1.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em; text-align: center;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjyswK6dN2xLA3C1nGUdstTV7EsuXhQnOwlfx3soJV7q7fqIFJfmZU2oaWoGKfqdotl0kDSH0zOrP_DD_f6TL0loMZAvev9rzEVPfVghEUZO-vAIP3S_iM1rDp8AMkWDxLXkqYhsiOraOA/s1600/2014-02-02+15.30.42-1.jpg" height="320" width="240" /></a></div>
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TGIP Rating--Whole Wheat Chocolate Chip and Coconut Cookies--MEH. Maybe just not to my taste.<br />
Brown Butter Salted Caramel Snickerdoodles--KEEPER. Beware of quick-staling.<br />
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Next up: As cookie season continues, I'm going to give <a href="http://www.completelydelicious.com/2014/02/easiest-sugar-cookies.html#comment-60820">these</a> a try. I cannot bear to refrigerate, roll out, and cut cookie dough. It's just dreadful. Bonus, I really like this blogger's recipes. Partly for deliciousness, but also partly because I don't have to make altitude adjustments.<br />
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AND, as I'm not one to let a holiday cake opportunity go to waste. I'm ALSO going to make <a href="http://sweetapolita.com/2013/01/red-velvet-raspberry-supreme-cake/?utm_source=feedburner&utm_medium=feed&utm_campaign=Feed%3A+Sweetapolita+%28Sweetapolita%29">this cake</a> for the people I love on Valentines Day. I'm feeling a little daunted by it as I haven't made a layer cake in several months. But it looks too delicious to pass up.April Fossenhttp://www.blogger.com/profile/16028011102632277657noreply@blogger.com0tag:blogger.com,1999:blog-6725535537827509614.post-20051512987018675402014-01-17T11:22:00.000-07:002014-02-20T16:46:53.649-07:00Chocolate Chip Almond Coconut Bread<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj6VVU5C03T8LJ_KIWNZTshfdE9TGsxOgAbeze2xvEOMhVjk0MBqrpqHY-cTXpGveVYKqwi8fjfv1jYhNdm52wYHCMTvoTkPzgHmy-oYvEiimhdTz61f8IhsnQ9bO6riEMq7lp7SxMnkXs/s1600/2014-01-03+23.13.41.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em; text-align: center;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj6VVU5C03T8LJ_KIWNZTshfdE9TGsxOgAbeze2xvEOMhVjk0MBqrpqHY-cTXpGveVYKqwi8fjfv1jYhNdm52wYHCMTvoTkPzgHmy-oYvEiimhdTz61f8IhsnQ9bO6riEMq7lp7SxMnkXs/s1600/2014-01-03+23.13.41.jpg" height="320" width="240" /></a></div>
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Remember how I told you to make <a href="http://www.thankgoditspieday.com/2013/04/coconut-bread.html">this</a>? Did you? Did you try any of the alterations I mentioned? Oh well, here. I've written out the recipe for one of them for you. NOW you can try it. It's probably the best quick bread I've ever eaten in its original form. But the addition of chocolate chips and toasted almonds makes it a little decadent. And there's just nothing wrong with that.<br />
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<span style="background-color: transparent; color: black; font-family: Arial; font-size: 15px; font-style: normal; font-variant: normal; font-weight: bold; text-decoration: none; vertical-align: baseline; white-space: pre-wrap;">Chocolate Chip Almond Coconut Bread </span><span style="background-color: transparent; color: black; font-variant: normal; text-decoration: none; vertical-align: baseline; white-space: pre-wrap;"><span style="font-family: Georgia, Times New Roman, serif; font-size: x-small;"><i><a href="https://docs.google.com/document/d/1ysv09zC2C98WskYzkokc56gtgLPB2jgrnI6NAsZcuyw/edit?usp=sharing"> *click here for printable version*</a></i></span></span></div>
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<span style="background-color: transparent; color: black; font-family: Arial; font-size: 15px; font-style: normal; font-variant: normal; font-weight: normal; text-decoration: none; vertical-align: baseline; white-space: pre-wrap;">adapted from <a href="http://smittenkitchen.com/blog/2013/03/coconut-bread/">smitten kitchen’s Coconut Bread</a></span></div>
<b id="docs-internal-guid-63476e39-a167-82d8-0ca0-845b8d0ab248" style="font-weight: normal;"><br /><span style="background-color: transparent; color: black; font-family: Arial; font-size: 15px; font-style: normal; font-variant: normal; font-weight: normal; text-decoration: none; vertical-align: baseline; white-space: pre-wrap;"></span></b>
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<span style="background-color: transparent; color: black; font-family: Arial; font-size: 15px; font-style: normal; font-variant: normal; font-weight: normal; text-decoration: none; vertical-align: baseline; white-space: pre-wrap;">Ingredients:</span></div>
<b style="font-weight: normal;"><br /><span style="background-color: transparent; color: black; font-family: Arial; font-size: 15px; font-style: normal; font-variant: normal; font-weight: normal; text-decoration: none; vertical-align: baseline; white-space: pre-wrap;"></span></b>
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<span style="background-color: transparent; color: black; font-family: Arial; font-size: 15px; font-style: normal; font-variant: normal; font-weight: normal; text-decoration: none; vertical-align: baseline; white-space: pre-wrap;">2 large eggs</span></div>
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<span style="background-color: transparent; color: black; font-family: Arial; font-size: 15px; font-style: normal; font-variant: normal; font-weight: normal; text-decoration: none; vertical-align: baseline; white-space: pre-wrap;">1-¼ cups milk</span></div>
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<span style="background-color: transparent; color: black; font-family: Arial; font-size: 15px; font-style: normal; font-variant: normal; font-weight: normal; text-decoration: none; vertical-align: baseline; white-space: pre-wrap;">2 tsp vanilla extract</span></div>
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<span style="background-color: transparent; color: black; font-family: Arial; font-size: 15px; font-style: normal; font-variant: normal; font-weight: normal; text-decoration: none; vertical-align: baseline; white-space: pre-wrap;">2-½ cups all-purpose flour</span></div>
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<span style="background-color: transparent; color: black; font-family: Arial; font-size: 15px; font-style: normal; font-variant: normal; font-weight: normal; text-decoration: none; vertical-align: baseline; white-space: pre-wrap;">¼ tsp salt</span></div>
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<span style="background-color: transparent; color: black; font-family: Arial; font-size: 15px; font-style: normal; font-variant: normal; font-weight: normal; text-decoration: none; vertical-align: baseline; white-space: pre-wrap;">2 tsp baking powder</span></div>
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<span style="background-color: transparent; color: black; font-family: Arial; font-size: 15px; font-style: normal; font-variant: normal; font-weight: normal; text-decoration: none; vertical-align: baseline; white-space: pre-wrap;">1 cup granulated sugar</span></div>
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<span style="background-color: transparent; color: black; font-family: Arial; font-size: 15px; font-style: normal; font-variant: normal; font-weight: normal; text-decoration: none; vertical-align: baseline; white-space: pre-wrap;">1-½ cups sweetened flaked coconut</span></div>
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<span style="background-color: transparent; color: black; font-family: Arial; font-size: 15px; font-style: normal; font-variant: normal; font-weight: normal; text-decoration: none; vertical-align: baseline; white-space: pre-wrap;">½ cup semisweet chocolate chips</span></div>
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<span style="background-color: transparent; color: black; font-family: Arial; font-size: 15px; font-style: normal; font-variant: normal; font-weight: normal; text-decoration: none; vertical-align: baseline; white-space: pre-wrap;">½ cup chopped, toasted almonds</span></div>
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<span style="background-color: transparent; color: black; font-family: Arial; font-size: 15px; font-style: normal; font-variant: normal; font-weight: normal; text-decoration: none; vertical-align: baseline; white-space: pre-wrap;">6 Tbls unsalted butter, melted (and browned if you prefer)</span></div>
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<span style="background-color: transparent; color: black; font-family: Arial; font-size: 15px; font-style: normal; font-variant: normal; font-weight: normal; text-decoration: none; vertical-align: baseline; white-space: pre-wrap;">Nonstick cooking spray or butter for baking pan</span></div>
<b style="font-weight: normal;"><br /><span style="background-color: transparent; color: black; font-family: Arial; font-size: 15px; font-style: normal; font-variant: normal; font-weight: normal; text-decoration: none; vertical-align: baseline; white-space: pre-wrap;"></span></b>
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<span style="background-color: transparent; color: black; font-family: Arial; font-size: 15px; font-style: normal; font-variant: normal; font-weight: normal; text-decoration: none; vertical-align: baseline; white-space: pre-wrap;">Preheat oven to 350 degrees.</span></div>
<b style="font-weight: normal;"><br /><span style="background-color: transparent; color: black; font-family: Arial; font-size: 15px; font-style: normal; font-variant: normal; font-weight: normal; text-decoration: none; vertical-align: baseline; white-space: pre-wrap;"></span></b>
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<span style="background-color: transparent; color: black; font-family: Arial; font-size: 15px; font-style: normal; font-variant: normal; font-weight: normal; text-decoration: none; vertical-align: baseline; white-space: pre-wrap;">In a small bowl, whisk together eggs, milk, and vanilla</span></div>
<b style="font-weight: normal;"><br /><span style="background-color: transparent; color: black; font-family: Arial; font-size: 15px; font-style: normal; font-variant: normal; font-weight: normal; text-decoration: none; vertical-align: baseline; white-space: pre-wrap;"></span></b>
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<span style="background-color: transparent; color: black; font-family: Arial; font-size: 15px; font-style: normal; font-variant: normal; font-weight: normal; text-decoration: none; vertical-align: baseline; white-space: pre-wrap;">In a medium bowl, sift together flour, salt, and baking powder. Add sugar, coconut, chocolate chips, and almonds and stir to combine. Make a well in the center and pour in the liquid mixture. Stir until just combined. Add melted butter, stirring until smooth. Do not overmix.</span></div>
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<span style="background-color: transparent; color: black; font-family: Arial; font-size: 15px; font-style: normal; font-variant: normal; font-weight: normal; text-decoration: none; vertical-align: baseline; white-space: pre-wrap;">Spray (or butter and flour) a 9 x 5-inch loaf pan. Spread batter in pan and bake until a toothpick inserted in the center comes out clean, 60-75 minutes. Cool in pan for 5 minutes, then turn out onto a cooling rack to cool completely.</span></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh-uS7IXgIUoLsO1JbHbxWJabS7gUO4j_M6h61w37vHXxzOv1cMrlztMnYp-WnuANb9YYM656Hf9jNZFz41_ZfknzoYzi2sHq5mvfC8lnvKTZO4ntllkMMZTuuKCCwEhOUuJshn1g6qz2I/s1600/2014-01-04+09.44.39.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh-uS7IXgIUoLsO1JbHbxWJabS7gUO4j_M6h61w37vHXxzOv1cMrlztMnYp-WnuANb9YYM656Hf9jNZFz41_ZfknzoYzi2sHq5mvfC8lnvKTZO4ntllkMMZTuuKCCwEhOUuJshn1g6qz2I/s1600/2014-01-04+09.44.39.jpg" height="320" width="240" /></a></div>
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My favorite way to eat it? Toasted in the toaster oven with a little butter spread over it. But just sliced up and popped in your mouth is pretty amazing as well.</div>
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TGIP Rating--Chocolate Chip Almond Coconut Bread--KEEPER. More alterations on the original to come.</div>
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Next up: I've not used coconut oil in my baking at all yet. I'm giving it a try with <a href="http://www.completelydelicious.com/2014/01/whole-wheat-chocolate-chip-coconut-cookies.html">these</a>. I guess I'm on a bit of a coconut kick. Maybe I'm just longing to be someplace warm and wild.</div>April Fossenhttp://www.blogger.com/profile/16028011102632277657noreply@blogger.com0tag:blogger.com,1999:blog-6725535537827509614.post-31598784894745141752014-01-03T10:17:00.000-07:002014-01-03T10:18:47.829-07:002013 Year in Review<div class="" style="clear: both; text-align: center;">
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEho5k-PiBqnZzj1ZT12247AVVxqRNeJisBFrj4QQXm-mdlOB49Rj37-5rPzhavESKxka8WMJ1XNI89K5f5YFm8X2hVqUhAEmUVEP7KSgWRvSRAZdkE4QmoTmhWEzXruX9bCpMjj398A064/s1600/2013-02-21+20.00.06.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEho5k-PiBqnZzj1ZT12247AVVxqRNeJisBFrj4QQXm-mdlOB49Rj37-5rPzhavESKxka8WMJ1XNI89K5f5YFm8X2hVqUhAEmUVEP7KSgWRvSRAZdkE4QmoTmhWEzXruX9bCpMjj398A064/s1600/2013-02-21+20.00.06.jpg" height="320" width="240" /></a></div>
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Who'd have guessed?! <a href="http://www.thankgoditspieday.com/2013/03/snowcaps.html" style="text-align: left;">Snowcaps</a> was my most visited post this year. Yeah, they're super delicious!</div>
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Personally, I can't pick a favorite. But here are some highlights:</div>
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Stuff I altered/combined from other people's amazing recipes...</div>
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<a href="http://www.thankgoditspieday.com/2013/02/coffee-crisp-bars.html"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh_gFsmW_HcFrgIg4lEwjNwfutS9_2NrZtlYdRDiadQzqo2A72qcPGdF_EZP_fLIZyDnDwrbcy3HU6VyeIX_J9k7Vgf3rm5WV10vr_sYRLHlh-9_L9zai1LeHp0quaRu0zOCgGCAMxYf9I/s1600/2013-01-20+19.24.12.jpg" height="200" width="150" /></a> <a href="http://www.thankgoditspieday.com/2013/06/recipe-roulette-chocolate-strawberry.html"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiNas1EkDfufP2_A8Gl-HcmDbrcSbMUCUp7CJNdBql2JeHjkbjZamFgyn5_rfzDnApkwqelIEs3jyy8-c0AJVqe2QeypNcpkqbYsqZRGBwVeN_MkVcv-svWBNCpja0lXleb7FxvIPIv7hM/s1600/2013-05-27+11.24.38-1.jpg" height="200" width="150" /></a> <a href="http://www.thankgoditspieday.com/2013/07/recipe-roulette-chocolate-banoffee-pie.html"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEidv-fowjinHolIPGF-gleOBmCZMqOnAawvcVDiV6dMmOIxNQX0oI3OOuKtpn6pn8D7Or5wDcebE7qCSgUbcMjuq05pB-jowRMRdHT8EFz9FtM3GCwxNEjvo-3XyLHBwWYabOtphySqU5E/s1600/IMG_3198.jpg" height="177" width="200" /></a></div>
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Excellent pies/tarts...</div>
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<a href="http://www.thankgoditspieday.com/2013/01/texas-buttermilk-pecan-pie.html"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiJ73HN6eJLar7EF-CoNo95pVmx6vxolxX6IyIqBqvYboZsBDFNaFreUWMBjdRfliD_q9ERQ7xA2omi3JfTQV7qP3m7rp79iYa-30yeEGqxZ4SiQXDwPrjw8HAW3Txkkij8krrvfHxYns4/s1600/2013-01-22+19.20.32.jpg" height="200" width="150" /></a> <a href="http://www.thankgoditspieday.com/2013/03/whole-lemon-tart.html"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjGnwuqRuH_B7lROqK5AP1pP2PM1lP0fqyftRH9RulAcxDeQyNE0GbDWR2t7nBOXCgLs98QoNI0unnYsoFMHJPjD8rx8eYE44STYT8uHbFGs8Glc87a5VgooJEMzQFlTBzzbuyyhK_xU9c/s1600/2013-03-17+19.25.46.jpg" height="200" width="150" /></a></div>
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Super delicious cookies...</div>
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<a href="http://www.thankgoditspieday.com/2013/03/malted-milk-sandwich-cookies.html"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiE2Z2TjpC0EkKxixFLfC_9rgyt8Khh0QSR0v40hGAvbAtXqaaHuvKcJrtfAXJjjGiBWMJDlJsBmmhcRMh4jw8CrULw_oxKWctXbAz-_rxJJE1s7KqxiAWjre7xqUGIsboL0kVGEentsuw/s1600/2013-03-08+21.27.51.jpg" height="200" width="150" /></a></div>
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Yummy bread I'm about to alter for a Sunday morning breakfast treat...</div>
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<a href="http://www.thankgoditspieday.com/2013/04/coconut-bread.html"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhvoDMh1FfxNqrF54BRVS8I-f1RFwpZh93D-HIiWbYJjT60DQzCbEotlVsFHdu-eNpIrj1qA0ZJPKDQ2D5LfsJ_1IaeuBDFyTJMBRLsuZyry_tiCdGSirpudPdjdZCsMFVsrEHjBUv5k9Y/s1600/2013-03-23+23.29.07.jpg" height="200" width="150" /></a></div>
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Best birthday cake ever...</div>
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<a href="http://www.thankgoditspieday.com/2013/08/birthday-cakes.html"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjr_KY5UoIIUFsKmcuGsshQ31LRdl9ziYywBlFn-rCnRuiN5q5wyc15Wyi6RRP-D4t9QdILwDiBPCXTMCZyPyy3aoMz3NPB3ooUDjr0dLi1tbY3-liclPDfPfq0tw2Fn9BmDAv3UkmUPDU/s1600/2013-07-19+20.19.23.jpg" height="200" width="150" /></a></div>
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Favorite new frosting technique...<br />
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<a href="http://www.thankgoditspieday.com/2013/11/i-made-rose-cake.html"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiW7c2EbLgRu8Na_uEUBSXFE7eVhAuwhr43UlkJ-4xbmPfuHpswH3C-YQkqKK1IDgHthKcPA90oyF7brg9L0cu3dhHUmoyBiQ2bhSykKlNaNfEESr3ep8dx4rcUSTWBUoqHLgfGjU45kQw/s1600/2013-10-19+17.53.57.jpg" height="200" width="150" /></a></div>
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TGIP Rating--2013--A good year. Not very much inventiveness on my part, but I loved a lot of what I baked.<br />
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Next up: I'm going to alter that Coconut Bread with some toasted almonds and lime zest. See how that turns out!April Fossenhttp://www.blogger.com/profile/16028011102632277657noreply@blogger.com0tag:blogger.com,1999:blog-6725535537827509614.post-60233571969569614172013-12-31T15:55:00.000-07:002013-12-31T15:55:08.951-07:00Linzer Torte<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjJZZG8WakkSFabVoj2M2YrcxxgxZkMUHJIa90HaxeCQqQUwXwJjQsmk4MZp5lvT6mHKkJFc4KEsdfpR8WFYJLHTpozIPs6zzHPZND1mnc13bPrN10qQJmzQQRs7YBENi8jFOrHeZUOR-o/s1600/2013-12-21+17.51.08.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em; text-align: center;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjJZZG8WakkSFabVoj2M2YrcxxgxZkMUHJIa90HaxeCQqQUwXwJjQsmk4MZp5lvT6mHKkJFc4KEsdfpR8WFYJLHTpozIPs6zzHPZND1mnc13bPrN10qQJmzQQRs7YBENi8jFOrHeZUOR-o/s1600/2013-12-21+17.51.08.jpg" height="320" width="240" /></a></div>
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This is my last baking project of 2013! And it sort of sums up where I think my baking is headed. I think.<br />
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I have never tasted a <a href="http://smittenkitchen.com/blog/2013/12/linzer-torte/">Linzer Torte</a> before now. I've had cookies that are sort of reminiscent of it (in both flavor and design), but that's the closest I've come. It has always seemed like an exotically European dessert and, it turns out, that's exactly what it tastes like. In all the best ways. Yes, the crust is a little difficult to handle. But other than that, it's a very easy recipe. And frankly, the fact that the crust behaves the way it does isn't really a big deal. By the time it's all put together and baked, you can't tell what is crust and what is filling, and whether your lattice is an honest-to-goodness lattice or a cheat (spoiler, mine was a cheat).<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg4hqM08k-hHbiY1NLngjbUQh-bYhpBnd8bKDKNOlvbxiaZvXXP5SUxZJ4ggk7LISyRnPtAmP424DPhKOum1MGdACVGXMVxriceaBjX4itGdyh2U7PAzaHlJVzm5ReSKf7Kz57e94kS28s/s1600/2013-12-21+13.52.34.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg4hqM08k-hHbiY1NLngjbUQh-bYhpBnd8bKDKNOlvbxiaZvXXP5SUxZJ4ggk7LISyRnPtAmP424DPhKOum1MGdACVGXMVxriceaBjX4itGdyh2U7PAzaHlJVzm5ReSKf7Kz57e94kS28s/s1600/2013-12-21+13.52.34.jpg" height="320" width="240" /></a></div>
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The taste is sweet, but not too sweet. The texture is complex and nutty and crunchy. It tastes distinctly European, and I don't even know how to describe what I mean by that. Just trust me.<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhylq14GGt7FiwCZZKoNV6vqfvxXLMT2R_m5K8d3Pj9hjBHfC97dY51oBTgS8CnyMTndZ6fMiGyAVIq3bj9oUXSk49-NsXCJnUm0hKFaJVn5g3y3CltSFPWCGbvJm0S_jNo2pY9eta_eGM/s1600/2013-12-21+16.29.40.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhylq14GGt7FiwCZZKoNV6vqfvxXLMT2R_m5K8d3Pj9hjBHfC97dY51oBTgS8CnyMTndZ6fMiGyAVIq3bj9oUXSk49-NsXCJnUm0hKFaJVn5g3y3CltSFPWCGbvJm0S_jNo2pY9eta_eGM/s1600/2013-12-21+16.29.40.jpg" height="320" width="240" /></a></div>
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And here's why I think it's a good summation of my baking style--it's rustic. Not particularly fancy-looking. But the taste is perfect. A little tart, a little sweet, a little complex. The more I bake the more I discover that I'm just not one for fancy desserts. I think they have their place. But that place is decidedly not in my kitchen.</div>
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TGIP Rating--smitten kitchen's Linzer Torte--KEEPER. It might become a Christmas tradition. Festive and delightful.</div>
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Next up: I feel like I didn't do much baking this year, but I'm going to do a 2013 Year-in-Review anyway. Revisit and see what stands out.</div>
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P.S. In other news, I filled my first pie order. One cherry and one apple (plus some pie dough cookies) for a dear woman I was fortunate to share the stage with this year.</div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiXglil6Fodw4iuxiptxcs7R380OvczMQJ8Zt8sqot_-t75ruWoNTvCwPDvxjnwsQNh3F9yMbp5TRojCIHiJed29g1cnJD4inZM1D42EVb8ENmRy0RcMIgddkRd2gxUZWXeS6f1HxtTZTU/s1600/2013-12-21+22.13.39-1.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiXglil6Fodw4iuxiptxcs7R380OvczMQJ8Zt8sqot_-t75ruWoNTvCwPDvxjnwsQNh3F9yMbp5TRojCIHiJed29g1cnJD4inZM1D42EVb8ENmRy0RcMIgddkRd2gxUZWXeS6f1HxtTZTU/s1600/2013-12-21+22.13.39-1.jpg" height="320" width="240" /></a></div>
April Fossenhttp://www.blogger.com/profile/16028011102632277657noreply@blogger.com0tag:blogger.com,1999:blog-6725535537827509614.post-45844638324756036872013-12-20T08:30:00.000-07:002014-02-20T17:04:19.823-07:00Eggnog PieRemember how easy <a href="http://www.thankgoditspieday.com/2012/07/buttermilk-pie-and-amazing-woman.html">Buttermilk Pie</a> was? This is the same thing. Literally. Okay, I made a couple of adjustments because of the extra sweetness of eggnog. You'll want to taste the mixture before you pour it in your pie crust, because different brands of eggnog have varying levels of sweetness. Add a little more sugar if you need to, a little more spice, a pinch of salt to punch up the flavors that are there. Do it! It's easy! And festive!<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhdZ1f_70mlJQgqSHftVpDII-gJEjzpD917pQwBxQy_aug-OV4hnzLQR3c2S0U8d0iONDIjkHqi3YCzzvfLPglgBLZcsN_YQuFYc2iRiFVdssv-m2Bs5raUfuZ8-Urd2YFOSJPsEP3Rhbg/s1600/2012-12-23+19.57.47.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhdZ1f_70mlJQgqSHftVpDII-gJEjzpD917pQwBxQy_aug-OV4hnzLQR3c2S0U8d0iONDIjkHqi3YCzzvfLPglgBLZcsN_YQuFYc2iRiFVdssv-m2Bs5raUfuZ8-Urd2YFOSJPsEP3Rhbg/s1600/2012-12-23+19.57.47.jpg" height="320" width="240" /></a></div>
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<span style="font-family: inherit; font-size: x-small;">Okay, this is a cheat. I forgot to take a picture. So this is from last Christmas when I made eggnog pie but it wasn't as good as I wanted it to be. </span></div>
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Here's the recipe.</div>
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<b id="docs-internal-guid-67038dad-020c-9bc1-592c-c8c104623e4e" style="font-weight: normal;"><br /><span style="background-color: transparent; color: black; font-family: Arial; font-size: 15px; font-style: normal; font-variant: normal; font-weight: normal; text-decoration: none; vertical-align: baseline; white-space: pre-wrap;"></span></b></div>
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<span style="background-color: transparent; color: black; font-family: Arial; font-size: 15px; font-style: normal; font-variant: normal; font-weight: normal; text-decoration: none; vertical-align: baseline; white-space: pre-wrap;">1-¼ tsp. vanilla </span></div>
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<span style="background-color: transparent; color: black; font-family: Arial; font-size: 15px; font-style: normal; font-variant: normal; font-weight: normal; text-decoration: none; vertical-align: baseline; white-space: pre-wrap;">1/4 to 1/2 tsp. cinnamon (or nutmeg, depending on tastes) (extra pinch/shake or so, to taste)</span></div>
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<span style="background-color: transparent; color: black; font-family: Arial; font-size: 15px; font-style: normal; font-variant: normal; font-weight: normal; text-decoration: none; vertical-align: baseline; white-space: pre-wrap;">Whisk ingredients together and pour into a 9 inch pie crust (I prebaked my crust and was happy with how crispy it stayed, but you don’t have to). Bake at 350 for 45 to 50 minutes. </span></div>
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TGIP Rating--Eggnog Pie--Now that I've made adjustments (mainly in the amount of sugar), it's a KEEPER.<br />
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Next up: I'm doing only the smallest amount of holiday baking this year. <a href="http://smittenkitchen.com/blog/2013/12/linzer-torte/">This.</a> That's it. And maybe a pie order for a woman who played my mother on stage. Only for her.</div>April Fossenhttp://www.blogger.com/profile/16028011102632277657noreply@blogger.com0tag:blogger.com,1999:blog-6725535537827509614.post-26407145052683124792013-11-08T08:30:00.000-07:002013-11-08T08:53:28.301-07:00Pumpkin Chocolate Chip Bundt Cake<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjbljTvwA7_GcagVBBKq7csqDDZZ3AUQdNvG2eZrJfbwHAfnupQhUG86MRDTj404Kq3shDi0kKYgFyx9iJNgRX2tjiAmYyWq-1xwRjA9a7unYp2WQeg-udXEXhsXFlHY0s-89yPJTqgw1A/s1600/2013-10-29+19.54.51.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em; text-align: center;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjbljTvwA7_GcagVBBKq7csqDDZZ3AUQdNvG2eZrJfbwHAfnupQhUG86MRDTj404Kq3shDi0kKYgFyx9iJNgRX2tjiAmYyWq-1xwRjA9a7unYp2WQeg-udXEXhsXFlHY0s-89yPJTqgw1A/s1600/2013-10-29+19.54.51.jpg" height="320" width="240" /></a></div>
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<a href="http://bakingsociety.com/2013/10/22/super-simple-pumpkin-chocolate-chip-bundt-cake/" target="_blank">This cake</a> is easy. And tasty. And moist. But not gummy like pumpkin things can sometimes be. Some of us ate it as breakfast cake. Some of us ate it as dessert cake. Some of us ate it as both. All.<br />
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Pretty, too, right?<br />
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Take a look at the other side:<br />
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Here's what you need to know...Baker's Joy is a superior product to Wilton Cake Release (even when carefully used according to directions). I'll give the Cake Release one more chance (because, frankly, I prefer the idea of brushing pan coating on to spraying it on) to prove itself and if it doesn't play nicely then...never again. No time for cakes not coming out of pans.</div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiqpLIASMz_pFl7bwbRhi5VcZEuB4m8ust5IAWXZiHCWYPK6J8ii31GZn_ioQ5eac4-hgu2sasmN4jSRUJEaB5ElSSOuy2Wzih8EUhI-xRh6ooR6liI8hjaZIf6CvOqRY1O_jacuZd_K5Q/s1600/2013-10-29+19.53.29.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiqpLIASMz_pFl7bwbRhi5VcZEuB4m8ust5IAWXZiHCWYPK6J8ii31GZn_ioQ5eac4-hgu2sasmN4jSRUJEaB5ElSSOuy2Wzih8EUhI-xRh6ooR6liI8hjaZIf6CvOqRY1O_jacuZd_K5Q/s1600/2013-10-29+19.53.29.jpg" height="200" width="150" /></a><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgwYbxtowXx8hFXHBVCw53QOkc6n50WtvfvzfbxXckNmINtG0_wH6s122mScE_jviS2sxe8EgJQRQLVo81ed7UtlBqKN1AzvQTdbXa_SIg3v-NF0atLzMYwJ_CrUxq4YkIPEoiV-k2GKjg/s1600/2013-10-29+19.53.12.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgwYbxtowXx8hFXHBVCw53QOkc6n50WtvfvzfbxXckNmINtG0_wH6s122mScE_jviS2sxe8EgJQRQLVo81ed7UtlBqKN1AzvQTdbXa_SIg3v-NF0atLzMYwJ_CrUxq4YkIPEoiV-k2GKjg/s1600/2013-10-29+19.53.12.jpg" height="200" width="150" /></a></div>
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TGIP Rating--Pumpkin Chocolate Chip Bundt Cake--KEEPER. I might even try it as muffins. Perfect for breakfast, right?!</div>
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Next up: It's <a href="http://www.chocolateadventurecontest.com/" target="_blank">Chocolate Adventure Contest</a> time again! This time around it's bars. Time for me to put my thinking/inventing/baking hat on! Ideas are welcome!</div>
April Fossenhttp://www.blogger.com/profile/16028011102632277657noreply@blogger.com0tag:blogger.com,1999:blog-6725535537827509614.post-19668105293297035722013-11-01T08:30:00.000-06:002013-11-01T08:30:03.208-06:00I Made a Rose Cake!So, yeah, I've wanted to learn how to properly decorate cakes forever. I've longingly noticed Wilton class announcements at craft stores and baking supply stores for years, and never had the time to actually take one. And there's been this other thing sort of niggling in the back of my brain--the shortening issue. I know the reason that those lovely decorated cakes look as good as they do is because the decorators have used shortening in their frosting. Pure buttercream tends to melt easily and even in perfect temperature conditions, just doesn't have the stiffness to get away with the things shortening frosting can. So, honestly, that information has held me back from taking a class as well--knowing that any skills I learn would be virtually useless to me because I won't make (or eat) shortening frosting.<br />
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And then I came across this cake and <a href="http://iambaker.net/rose-cake-tutorial/" target="_blank">tutorial</a>. I figured this was my way in. A lovely, sort of old-fashioned rose look. No stiff frosting required. Of course, the recipe used in the link does contain shortening. So I hunted all over the web and found several examples of successful uses of this technique with pure buttercream. Of course, this was for the birthday of a particular 14-year-old,<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjTg5gUCOEBbSV6yQ73OCidA1Ru3dsRvnHPfhqoJUTPohKUTAzwYGsy7ETOHYA3ST32vqvX32LQs11ZgAliqqRf8xHZ5PGtZyR0PJ1R-MzpYPBC9knHBsjdPki2mixbVnx08Sw1U8c5GmE/s1600/2013-10-19+20.12.46.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em; text-align: center;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjTg5gUCOEBbSV6yQ73OCidA1Ru3dsRvnHPfhqoJUTPohKUTAzwYGsy7ETOHYA3ST32vqvX32LQs11ZgAliqqRf8xHZ5PGtZyR0PJ1R-MzpYPBC9knHBsjdPki2mixbVnx08Sw1U8c5GmE/s1600/2013-10-19+20.12.46.jpg" height="320" width="240" /></a></div>
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so I couldn't risk having my roses droop and fall down the sides of a tall cake. For this first attempt, I decided to make two layers, but keep them separate--two short cakes, each a perfect one-rose height. One colored with autumnal tones,<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjeSWnvjo6kzRj1J536snhaDz2aAUcBgg9hpbWVNxVJ3MekV6bd2oQ6OZTIoprOfZ26gb4nkUydJj5QI-nFeT1UGak3gBB28cjjTruw6bvjQhYegV3lCsKgabzCjYmYMptJwYwNGEVWP1Q/s1600/2013-10-19+18.16.23.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em; text-align: center;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjeSWnvjo6kzRj1J536snhaDz2aAUcBgg9hpbWVNxVJ3MekV6bd2oQ6OZTIoprOfZ26gb4nkUydJj5QI-nFeT1UGak3gBB28cjjTruw6bvjQhYegV3lCsKgabzCjYmYMptJwYwNGEVWP1Q/s1600/2013-10-19+18.16.23.jpg" height="320" width="240" /></a></div>
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one in its natural state, beautifully creamy.<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEism_PpbDGSJwY8GMOEwlXxjA-r89-64LsLv878eZyHDdeDCCGhZNVJwYvpHPcVSGmeY5L7aD1KsgJH8E2L8q4Q83D2ncOE8I1-3Ugyq4gJtbeqz3aJein9UYJFt-GRs6gzX5Per92ANrU/s1600/2013-10-19+17.53.57.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em; text-align: center;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEism_PpbDGSJwY8GMOEwlXxjA-r89-64LsLv878eZyHDdeDCCGhZNVJwYvpHPcVSGmeY5L7aD1KsgJH8E2L8q4Q83D2ncOE8I1-3Ugyq4gJtbeqz3aJein9UYJFt-GRs6gzX5Per92ANrU/s1600/2013-10-19+17.53.57.jpg" height="320" width="240" /></a></div>
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I was really happy with the results. Not perfect, by any means. But I think the imperfection of it is sort of lovely.<br />
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A couple of things (for me to remember in the future):<br />
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<li>It's a lot of frosting. One-layer of cake with that much frosting causes imbalance in the cake/frosting ratio. Don't fret. The roses will work just fine (i.e., won't slide down into a puddle like they do in your imagination) on a two- (or more) layer cake.</li>
<li>I tried the <a href="http://www.melskitchencafe.com/2012/08/tie-dye-frosting-for-cupcakes-a-how-to-2.html" target="_blank">saran wrap trick</a> for coloring my frosting. </li>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiIWJ8le0vCSKL86-CfF_loVhRBfcRyMjSlFa24xKCkcOkUIKa77tDKi8ZrBXOHQyqSQL8GZPZDhL8MAPv5nJQ9qGQiI3NYGpI25g-GKtk-dmzCsLL2Vx0pJv0yaPRHyJD6xjLPdX6_M18/s1600/2013-10-19+18.07.58.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiIWJ8le0vCSKL86-CfF_loVhRBfcRyMjSlFa24xKCkcOkUIKa77tDKi8ZrBXOHQyqSQL8GZPZDhL8MAPv5nJQ9qGQiI3NYGpI25g-GKtk-dmzCsLL2Vx0pJv0yaPRHyJD6xjLPdX6_M18/s1600/2013-10-19+18.07.58.jpg" height="320" width="240" /></a></div>
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I liked the results, but it wasn't as clean and neat as the link makes it look. I like the idea, though. I think next time I just paint the colors right inside a disposable pastry bag (so as not to stain my good pastry bags). <a href="http://www.ourbestbites.com/2010/12/peppermint-fudge-cupcake-jars-striped-frosting-tutorial/" target="_blank">Like so</a>.</div>
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TGIP Rating--Rose Cake--KEEPER. So pretty and so many ways to vary it with color.<br />
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Next up: <a href="http://bakingsociety.com/2013/10/22/super-simple-pumpkin-chocolate-chip-bundt-cake/" target="_blank">Pumpkin Chocolate Chip Bundt Cake</a>. It's Fall, after all!April Fossenhttp://www.blogger.com/profile/16028011102632277657noreply@blogger.com0tag:blogger.com,1999:blog-6725535537827509614.post-48779210158630434302013-08-16T08:30:00.000-06:002013-08-16T08:30:03.209-06:00Sweet Cherry and Hazelnut Galette<div class="separator" style="clear: both; text-align: center;">
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj5CB6f6wYUuM5HE_6NDSxIPKkR4fm-5_dUV0M3pGpSB8AnebHXveY4kJgrsiNDWp7BmwMSbkixnNQJCogWowH1vzrhpfB10E3eHLRwPaLtdjH15QCqLVTNzIAtakjrC9wlWVnkk68uaYY/s1600/2013-08-11+15.17.33.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj5CB6f6wYUuM5HE_6NDSxIPKkR4fm-5_dUV0M3pGpSB8AnebHXveY4kJgrsiNDWp7BmwMSbkixnNQJCogWowH1vzrhpfB10E3eHLRwPaLtdjH15QCqLVTNzIAtakjrC9wlWVnkk68uaYY/s1600/2013-08-11+15.17.33.jpg" height="320" width="240" /></a></div>
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This, for me, was a hot mess. Literally. So much juice. So much leakage. The crust, while delicious, was not very elastic and had a tendency to just crack as I tried to wrap it up around the filling.<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhzHKonZoJiiuE8jYHRG4kOjSvFxI3-bjkVqf4NZoOKVL_sNkRtZ-HTtKNfYtj9NoN02OG9XGRjgQNPH4kyN16O-R7rLUEbGkClRFF9ZgkMfp7kRXcgGCRDXaLOYod1A0Jv6_um7Rvyqm4/s1600/2013-08-11+15.17.22.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em; text-align: center;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhzHKonZoJiiuE8jYHRG4kOjSvFxI3-bjkVqf4NZoOKVL_sNkRtZ-HTtKNfYtj9NoN02OG9XGRjgQNPH4kyN16O-R7rLUEbGkClRFF9ZgkMfp7kRXcgGCRDXaLOYod1A0Jv6_um7Rvyqm4/s1600/2013-08-11+15.17.22.jpg" height="320" width="240" /></a></div>
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Which made for the worst leakage I've had with a galette. Or maybe it's just that cherries in galettes don't work. <a href="http://www.thankgoditspieday.com/2009/06/fresh-fruit-galette.html" target="_blank">For me</a>. And, honestly, I didn't particularly like the baked sweet cherries. I love cherries. Apparently in just about any form BUT THIS. <a href="http://www.completelydelicious.com/2013/07/sweet-cherry-and-hazelnut-galette.html" target="_blank">Here's the recipe</a> if you want to give it a try yourself.<br />
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TGIP Rating--Sweet Cherry and Hazelnut Galette--PARTIAL LOSER. The crust is really delicious, but I think I'd like to try it with some other filling. Possibly even use it as a tart dough that can be pressed into a pan and filled with, I don't know, caramel and nutella? Just spitballing over here.<br />
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Next up: My friend's sweet Mom is going to teach me how to make frosting roses. I've been wanting to learn FOR YEARS. I used to pore over The Pie Queen's <a href="http://www.amazon.com/Wilton-pictorial-encyclopedia-modern-decorating/dp/091269601X" target="_blank">Wilton cake decorating book</a> coveting both the cakes and the skill to decorate cakes like that. I can't wait.<br />
<br />April Fossenhttp://www.blogger.com/profile/16028011102632277657noreply@blogger.com0